Mexican chopped salad (Pico de gallo)

Mexican chopped salad (Pico de gallo)

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(3 ratings)

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Cooking time

Prep: 15 mins Plus chilling

Skill level

Easy

Servings

Serves 4

This classic salad is the perfect side to a steak fajita or a barbecued rib-eye

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
29
protein
1g
carbs
6g
fat
0g
saturates
0g
fibre
1g
sugar
5g
salt
0.08g
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Ingredients

  • 4 tomatoes, chopped
  • 1 red onion, finely chopped
  • 1 tbsp jalapeño peppers from a jar, drained and finely chopped
  • 2 garlic cloves, crushed
  • small bunch coriander, roughly chopped
  • juice 1 lime

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Method

Stir all the ingredients together in a medium bowl with some seasoning then put it into the fridge to chill. You could do this the day before. About 20 mins before you are ready to eat, take the salad out and bring it back to room temperature.

Recipe from Good Food magazine, July 2011

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Comments

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shanghai-steve's picture

I lived in Mexico for 2 years and ate this often. It isn't to go just with beef, it's great with fish, chicken, or a non meat meal. Whatever you like basically. Try in a tortilla with griddled halloumi and a spicy salsa

dawnscanlon's picture
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This is a great accompliment to a Mexican night and my friends loved it. Lots of flavour for a salad and really crisp. Would def recommend.

thecherub's picture
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Served this with mexican steaks and potatoes for our mexican night. Was very tasty, jalapenos gave a real kick. However it was a bit runny with all the lime juice and the middle of tomatoes. Would still do it again though, thoroughly enjoyed the unusual flavours, didnt and wouldnt change a thing.

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