Mexican chopped salad (Pico de gallo)
This classic salad is the perfect side to a steak fajita or a barbecued rib-eye
- Prep: 15 mins
Plus chilling
- Serves 4
- Easy
Ingredients
- 4 tomatoes, chopped
- 1 red onion, finely chopped
- 1 tbsp jalapeño peppers from a jar, drained and finely chopped
- 2 garlic cloves, crushed
- small bunch coriander, roughly chopped
- juice 1 lime
Method
-
Stir all the ingredients together in a medium bowl with some seasoning then put it into the fridge to chill. You could do this the day before. About 20 mins before you are ready to eat, take the salad out and bring it back to room temperature.
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