Salsa comes in many shapes. Standard salsa is wet and tangy; pico de gallo is a drier, chunkier version which is great as a topping on tacos, quesadillas, chilli, bread, or anything you can think of. It’s a great side, and a fab salad.
This recipe scales up really easily. When you know how you like it, you can make vast quantities. This is all about the tomato, so use ripe, fragrant tomatoes. What type you’re using doesn’t matter so much. You can make salsa with cherry tomatoes, beef tomatoes, plum tomatoes, plain round ones or a mixture of whatever you have in the fridge.
Serves: 2. Prep: 15 minutes. Cooking time: 0.
Stores: For a couple of days in the fridge.
- Chopping board
- 3-4 tomatoes (or 300 grams of tomato)
- 1/2 red onion, and/or 1-2 spring onions
- Handful fresh coriander
- 1/2 chilli
- 1 lime
- Remove the hard stalk centres, then chop the tomatoes and put in a bowl.
- Chop the half onion, or spring onions, if using, and add to the tomatoes.
- Chop the coriander and chilli, and add to the tomatoes.
- Squeeze lime to taste.
- Add a finely chopped pepper for extra crunch.
- Replace a tomato with the chopped flesh of a mango to make a sweeter salsa.
- Replace a tomato with half a tin or black eyed peas for something a little sturdier. (Use the other half tin in a chilli, or mash it up into refried beans.)
- Add a garlic to up the pungency.
- Swap lime for orange for a sweeter, more aromatic flavour.