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Tom Parker Bowles

Salsa Pico de Gallo

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Preparation info
  • Serves

    6–8

    • Difficulty

      Easy

Appears in
top 1000Let's Eat
Let's Eat

By Tom Parker Bowles

Published 2013

  • About

The classic, crunchy all-purpose salsa, this is never far from the Mexican table. It’s refreshing, too, perfect for cutting through some of the fattier local favourites.

Ingredients

  • 2 white onions, finely chopped
  • 5 tomatoes, skinned, deseeded and finely chopped
  • 4 serrano chillies, finely

Method

Mix the onions, tomatoes, chillies and lime juice in a bowl; add salt to taste. Leave for an hour, add the coriander, then serve.

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