Recipe: Pico de Gallo

19 June 2020

By André de Mendonça

This was the first salad I came across when I was a guide in Latin America. It was an explosion of taste in my mouth that has never left me. Simple but definitely more than the sum of it’s parts and a welcome upgrade from bland iceberg, romaine or cos. Homegrown tomatoes are best of course but otherwise use cherry or another flavourful variety.

This is for 2-3 people, and goes well with the refried beans in my last recipe:

10 cherry tomatoes

½ red onion finely diced

2 tablespoons finely chopped coriander*

Juice of a lemon

½ – 1 green chilli finely chopped

Salt to taste

Quarter the tomatoes and place them in a serving bowl. Mix in all the other ingredients, cover and put somewhere cool but not cold for 30mins to an hour for the flavours to develop. This resting period is essential!

The lemon juice and salt multiply the power of the chilli so tread carefully the first time you make this.

Taste and adjust for seasoning before serving.

*If you don’t like the taste of coriander use mint instead.

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