Pico de Gallo
This salsa is perfect for when you have a glut of sun-plump tomatoes. It adds life to just about anything in the kitchen, from scrambled eggs to burgers and avocado on toast.
Serves 4 as a side
4 ripe tomatoes
½ onion, very finely chopped
A large handful of coriander leaves, chopped
1-2 jalapeno peppers, to taste
½ lime, juice only
Salt and black pepper
1 Cut the tops off the tomatoes and squeeze out the seeds. Chop finely.
2 Combine all the ingredients in a bowl. Delicious fresh or the next day.
