For company
Fresh tomato salsa (pico de gallo)
The salsa that belongs on the table at every Mexican night — ripe tomatoes, red onion, coriander, lime, chilli. Another nod to Chef Nagi, whose ratios I still steal.
Salt the tomatoes and drain — this is Nagi's trick and it stops the salsa going watery.
Method
- 01
Halve the tomatoes, scoop out the wet seedy centres (keep them for a Bloody Mary), and finely dice the flesh.
- 02
Toss the diced tomatoes with the fine salt in a sieve set over a bowl. Leave for 15–20 minutes to drain — this is the step that keeps the salsa punchy, not soggy.
- 03
Meanwhile, put the red onion in a small bowl with the lime juice and a pinch of salt. Leave to macerate — it takes the raw edge off.
- 04
Tip the drained tomatoes into a serving bowl. Add the onion with all its lime juice, the chilli, garlic, coriander and olive oil. Fold gently.
- 05
Taste, taste, taste. More lime, more salt, more chilli. Rest for another 10 minutes before serving with tortilla chips, tacos, eggs, everything.
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