Whether you say Pico de Gallo, Salsa Fresca or Tomato, onion and chili dip, this is a tasty and fresh addition to any summer dish.
It takes minutes to prepare an hour to develop and seconds to devour. The beautiful thing is you can adjust the heat to your liking by changing out the jalapeno for your chili of choice. If I have time, I split the recipe in half and use the jalapeno for the family and use a habanero for myself and any unsuspecting visitors in need of a wake up call.
Ingredients
Method
- Slice tomatoes in half and using a spoon remove the seeds, pulp and juice and use them for something else; tomato water, pasta sauce, tomato dip, the list is endless, but whatever you do, don't put it in your compost, tomato seeds are the arch enemy of a composter (think Lex Luther, the Joker and Thanos combined with Mariah Carey, Celine Dion and Whitney Houston, PURE EVIL!).
- Chop the non-evil part of the tomato into small chunks of about a cm square, but don't get too precise
- Dice the onion and jalapeno (or substitute) finely and chop the coriander (cilantro) leaves also finely.
- Combine the tomato, onion, jalapeno and coriander in a bowl, add the lime juice, salt and pepper and mix well, add the splash of olive oil and stir some more.
- Cover and store in fridge for at least an hour before serving.
Leave a Reply