Pico de Gallo

I’ve loved pico de gallo ever since I first visited Mexico, where they always offered it, along with some corn nachos, as a free snack at every bar and restaurant I visited.

Nowadays, I often serve it in the same way, for the children to nibble on between meals, or roll some up in a soft tortilla, on top of a generous portion of refried beans, as an easy meal or school lunchbox item.

Of course, it’s also an essential part of our regular Mexican feasts! Tacos, enchiladas, chimichangas…we love it all!

To make my version, simply combine the following ingredients in a serving bowl:

5 medium tomatoes, diced

1 cup of fresh coriander, chopped

1 small red onion, diced

1 small red chilli, deseeded and finely chopped (I omit this from the kids’ version)

1 tsp of sea salt

Enjoy!