Pico de Gallo

Ingredients

• 1 1/8 lbtomatoes, ripe, deseeded and finely diced
• 1white onion, finely diced
• 2jalapeños, finely minced, seeds in or out to taste
• 1 ozcoriander, leaves finely chopped
• 2limes, juiced
• 1 tspsea salt

Method

1. 1

   Dice the onion finely, then rinse it in cold water and drain well. This takes the harsh edge off so it does not dominate everything else.

2. 2

   Halve the tomatoes and scoop out the watery seed pockets, then dice the flesh into small even pieces.

3. 3

   Toss the tomato, onion, jalapeño and coriander together in a bowl.

4. 4

   Add the lime juice and salt, stir, and leave for 10 minutes before serving so the salt draws everything together. Stir again and taste for salt just before it goes to the table.