Tomato salsa (pico de gallo)

Its simplicity makes this Mexican favourite a great all-purpose tomato salsa. It should be made on the day using the freshest ingredients. Vary the recipe by adding diced avocado for extra colour and flavour.

• prep

  5 minutes

• difficulty

  Easy

Ingredients

• 3 tomatoes, diced
• ½–1 fresh jalapeño chilli, finely chopped
• 3 tbsp chopped coriander
• ½ red onion, diced
• 1 tsp salt

Makes 2½ cups

Instructions

Combine all the ingredients in a bowl and season to taste.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.