Dice your tomatoes and red onion and put them in a bowl.
Add the chili and squeezed juice of the limes.
Add the coriander and stir it altogether.
Refrigerate for at least an hour or even over night to infuse the flavours.
Before serving, season with salt to taste.
You will need:
8 large tomatoes
1 red onion
1 thinly sliced chili (optional)
1 cup of fresh chopped coriander
A pinch of salt
Pico de Gallo
I've been very lucky over the last few years to have visited Mexico quite a few times. It's such a vibrant and colour full place and this is reflected in their food. My husband and I have a favourite restaurant in Cozumel and we go there every time without fail. It's also where the locals eat so you know it's good and every so often you will be serenaded by adorable local musicians.
Every dish I've tried I've loved, but my actual favourite part of the meal is the crispy nachos with lashings of fresh guacamole and my absolute favourite, pico de gallo.
It's a super simple salsa but it will set your tastebuds tingling and it goes so well with any grilled meats, fish or probably even tofu ;)