Pico de gallo
( MAKES 3 cups )
Photo by Annabel Langbein Media
This nifty little salsa is my go-to over the summer. It's such a fabulous whip-together that makes the perfect snack with corn chips and also doubles as a sauce to transform grilled chicken or steak.
|4||Tomatoes, finely chopped|
|2 cloves||Garlic, crushed|
|4 Tbsp||Red onions, very finely diced, or use spring onion|
|4 Tbsp||Lime juice|
|3 Tbsp||Boutique extra virgin olive oil|
|2 tsp||Chillies, use up to 3 tsp finely chopped red or green ones|
|½ tsp||Ground black pepper|
|¼ cup||Chopped coriander|
- Mix all ingredients except coriander leaves in a bowl and allow to stand for at least 30 minutes or up to 8 hours in the fridge to allow the flavours to develop.
- When ready to serve, taste and adjust seasonings, including chilli and sugar. Stir in coriander and serve with barbecued beef.
More tomato recipes from Annabel
For more great Annabel Langbein recipes see her new summer annual Annabel Langbein A Free Range Life: Share the Love (Annabel Langbein Media, $24.95) or visit annabel-langbein.com