David and Charlotte Bailey
Proof that simple sometimes really is best, this tomato salsa (also known as pico de gallo) is practically a mandatory accompaniment to any Mexican dish. As with guacamole, we love it as a dip, but it also works brilliantly as a side dish – its lime freshness enlivens all it accompanies!
For the Guac:
2 ripe avocados, peeled and stoned
¼ red onion, chopped
½ red chilli, deseeded and finely chopped
10 sprigs fresh coriander
Juice of ½ lime
Salt and pepper
For the Salsa:
½ red onion, chopped
5 plum tomatoes, finely diced
½ red chilli, deseeded and finely chopped, or more to taste
10 sprigs fresh coriander
Juice of ½ lime
Dash of olive oil
Salt and pepper
Proof that simple sometimes really is best, this tomato salsa (also known as pico de gallo) is practically a mandatory accompaniment to any Mexican dish. As with guacamole, we love it as a dip, but it also works brilliantly as a side dish – its lime freshness enlivens all it accompanies!
For the Guacamole
For the Salsa:
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