Pico de gallo is easy to put together, is fantastic with a range of Isle of Wight tomatoes, and can be used as a dip (especially with Broad Bean Chips) or a fresh accompaniment to fish, BBQ meats, or spread over cheesy tortillas.

Fresh pico de gallo (salsa)

You’ll need:

  • 2 large tomatoes, or a large handful of smaller ones. (Try a variety of colours for an even more vibrant salsa.)
  • 1 small romano pepper (or ½ bell pepper)
  • ½ a small red onion
  • 1 small chilli
  • ½ a lime
  • 1 clove of garlic
  • A handful of coriander
  • Sea salt

Method:

  1. Dice the tomato, red onion and pepper into small chunks and put into a bowl.
  2. Very finely dice, or mince, the chilli and garlic and add that in too.
  3. Give it all a good sprinkle of sea salt and a squeeze of lime.
  4. Roughly chop the coriander and add that to the bowl
  5. Mix everything together and serve.

 

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