Lucky Recipes
Lucky Pico De Gallo!
Cooking Time: 15 mins
Difficulty: Easy!
Serves: 8-10
Ingredients
• ¼ white onion
• 7 garlic cloves
• ½ jalapeño (or other medium-hot chilli)
• 7 large red tomatoes
• small handful of coriander leaves, roughly chopped
• zest of ¼ lemon
• 1 tbsp lime juice
• generous pinch of flaky sea salt
• cracked black pepper to taste
Method
• Either finely dice onion or pop it in a food processor and pulse until you get small, ½cm-sized bits. Be careful not to over-blitz — you don’t want it to turn to mush. This will release too much liquid and will make the pico de gallo taste astringent.
• Transfer onion to a mixing bowl.
• Blitz garlic and jalapeño in the food processor. Add to the onion.
• Quarter tomatoes, and scoop out flesh and seeds. (Keep the tomato guts in a separate bowl — you can cook this down with some herbs, salt and pepper to make home-made passata and store in the freezer.)
• Dice tomato quarters into 1cm cubes. Add to onion, garlic and chilli mix. Add chopped coriander, lemon zest, lime juice, salt and pepper and mix well. TASTE! There should be a party in your mouth! Keeps well in the fridge for up to 4 days.