Pico de gallo (also known as salsa fresca, salsa bandera or salsa Mexican)
( SERVES 6 )
- Chop the tomatoes and onions into small dices. Finely chop the coriander.
- Mix all the ingredients. Add salt, pepper to taste 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.