Pico de gallo (also known as salsa fresca, salsa bandera or salsa Mexican)
|1 bunch||Fresh coriander|
|2 tbsp||Lime juice|
|1||Salt & freshly ground pepper|
- Chop the tomatoes and onions into small dices. Finely chop the coriander.
- Mix all the ingredients. Add salt, pepper and lime juice.
- Cover and chill for at least 30 minutes until flavours blend. The salsa can be made in advance and will hold for up to 4 hours. You can also add whole kernel corn if desired.
This dish is best matched with
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