Pico de Gallo

Ingredients

• Ripe firm tomatoes350 g
• White onion, finely diced60 g
• Jalapeno, seeds removed and finely chopped1
• Lime juice2 tbsp
• Coriander leaves, chopped15 g
• Salt2 g

Method

1. Wash tomatoes, remove tough stem cores and cut into 5 mm dice.
2. Rinse onion briefly under cold water and drain; prepare chili without touching your eyes.
3. Combine tomatoes, onion, chili and coriander in a bowl.
4. Stir in lime juice and salt, leave for 10 minutes and spoon out with a slotted spoon.

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