Pico de Gallo (Fresh Tomato Salsa)

Dice the tomatoes small and even, into pieces roughly the size of the diced onion so every spoonful is balanced. Tip them into a bowl.

💡 Keep the knife work even and fine. Pico de gallo has no cooking to blend the flavours, so the only thing making it a salsa rather than a chopped salad is that every piece is small enough to catch a bit of everything.

Add the onion, serrano and cilantro. Squeeze in the lime and add the salt.

Toss everything together and let it sit 10 minutes for the flavours to come together and the onion to soften slightly in the lime. Taste and adjust salt and lime before serving.