Pico de Gallo (Tomato Salsa Fresca)

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3-4 ripe tomatoes

1 tablespoon coriander (cilantro) leaves, chopped

¼ red onion, finely diced

1 jalapeno chilli, very finely chopped

1 tsp good extra-virgin olive oil

juice of ½ – 1 lime

Pinch brown sugar

pinch sea salt

black pepper


1. Cut the tomatoes into quarters and remove the insides as the seeds will make the salsa too watery. Dice the flesh and place in a bowl.

2. Add the coriander leaves, chilli, onion, olive oil, sugar, lime juice, salt & pepper. Stir.

3. Check the taste and adjust lime juice or seasoning.

4. Leave to marinate for at least 20 minutes at room temperature.

Bon Appetit!

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