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Pico de Gallo


  • 300 g Roma tomatoes, chopped
  • 1/2 onion, chopped
  • 1 jalapeno pepper
  • 1/2 cup fresh coriander or parsley, finely chopped
  • 2 tbsp lime juice
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper


  • In a large bowl, combine the tomatoes, onion, jalapeno, coriander and lime juice. Season with salt and pepper, taste and adjust the seasoning as required.
  • Refrigerate for a couple of hours before serving.