Wanting a more glamourous name for this classic Mexican salsa? You could try pico de gallo, salsa tomate roja cruda or salsa fresca – all are basically the same – tomatoes, onion, coriander and lime or lemon juice.
I make this versatile salsa regularly during summer and use it for everything from a side for a Mexican-style meal to an
accompaniment for barbecued, pan-cooked or grilled fish, chicken, lamb or beef and leftovers often feature on sourdough toast for breakfast
Fresh Tomato Salsa
To mince the onion, chilli and garlic, I put them together in my mini food processor and blitz to mince – this way it is easier to distribute these
ingredients evenly through the salsa.
3 medium tomatoes, diced
1 small red onion, minced
½ cup chopped fresh coriander
1 jalapeño, seeded and minced
1 clove garlic, minced
2 tbsp fresh lime or lemon juice, or to taste
sea salt and freshly ground black pepper
In a medium bowl, combine tomatoes, onion, coriander, chilli, garlic and lime or lemon juice . Season to taste with a good grind of salt and black pepper.
Where did the ingredients for this dish come from:
Tomatoes, onion, garlic, lemon: Krismaw Gardens – Hastings; Chilli: Orcona Chilis ‘n Peppers – Hastings; Fresh coriander: JJ Organics – Napier; Store Cupboard Ingredients: salt, black pepper.
Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.
Happy cooking and eating.
Recipe by Rachel Blackmore
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