Sauces
Mexican
MexicanTomato Salsa
A fresh, zingy Mexican salsa for tacos, nachos and grilled meats. Basic blitzes a jar of passata with shortcuts; Better is a proper pico de gallo from ripe tomatoes; Ultimate chars the vegetables for a smoky salsa roja with fresh lime and coriander.
Vegetarian
Vegan
Gluten-free
Dairy-free
Nut-free
Better version
Classic pico de gallo from fresh, ripe tomatoes and coriander.
Per serving£0.70
Total cost£2.80
Time15 min
Ingredients for 4
- 500 g ripe vine tomatoes , deseeded and diced
- 1 red onion , finely diced
- 1 green chilli , finely chopped
- 1 clove garlic , crushed
- 1 handful fresh coriander , chopped
- 1 lime , juiced
- salt , to taste
Method
- Halve and deseed the tomatoes, then dice into small cubes.
- Combine the tomatoes, red onion, green chilli and garlic in a bowl.
- Stir through the chopped coriander and lime juice.
- Season with salt, then leave for 15 minutes for the flavours to mingle before serving.
Equipment
- mixing bowl
- sharp knife
- chopping board
The three ways, side by side
Budget
Store-cupboard passata, a few flavour boosters and a quick stir.
Better
Classic pico de gallo from fresh, ripe tomatoes and coriander.
Ultimate
Smoky charred salsa roja with fire-roasted tomatoes and a smoked chipotle.