Pico de Gallo

Method

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1. Toss the diced tomato with the salt in a sieve set over a bowl.

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2. Leave 10 minutes, then discard the liquid that collects.

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3. Rinse the diced onion under cold running water for 20 seconds and pat dry.

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4. Combine the drained tomato, onion, jalapeños and coriander in a bowl.

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5. Add the lime juice and black pepper and stir.

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6. Taste and add more salt and lime until it is sharp and clearly seasoned.

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7. Rest 15 minutes before serving so the flavours meet.

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Chef’s Tips

• Salt and drain the tomato, or it floods.
• Rinse the onion to take the raw bite off.
• Season harder than feels right — it dilutes on the plate.

Common Substitutions & Variations

• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.

Pairing Suggestions

• Tortilla chips
• Carne asada
• Grilled fish

Storage & Reheating

Best within 4 hours. Keeps 2 days refrigerated but softens.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.