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Fresh Pico de Gallo Salsa

Raw, vibrant, essentially a juicy salad in a bowl. De-seeding the tomatoes is the step that stops the bottom of your burrito turning to mush and splitting open in your hands.

serves 4 10 mins sauce vegan quick
Fresh Pico de Gallo Salsa

why it works

Zero fat and zero sugar, pure raw micronutrients — tomatoes are loaded with lycopene and fresh garlic supports liver function. Three or four massive tablespoons of this in a burrito gives you all the moisture and flavour you need, which kills any craving for soured cream or cheese.

Ingredients

  • 4 large plum or vine tomatoes
  • 1 small red onion, finely diced
  • 1 fresh jalapeño or green chilli, finely minced
  • 1 fat clove garlic, finely minced
  • a large handful of fresh coriander, finely chopped, stalks and all
  • juice of 1 lime
  • a pinch of sea salt

Method

  1. Quarter the tomatoes and scoop out the watery, gelatinous seeds with a knife or your thumb, then discard them. You only want the firm, meaty outer walls. Finely dice what's left into a bowl.

  2. Add the diced red onion, minced chilli, garlic and chopped coriander.

  3. Pour over the lime juice, add a small pinch of sea salt, and stir thoroughly.

  4. Let it sit on the counter for 10 minutes before using. The lime and salt lightly pickle the raw onion and soften the garlic, turning that sharp raw-onion burn into something sweet and punchy. Skipping this is the difference between good salsa and aggressive salsa.

remix

  • Coriander-free version: 3 diced deseeded tomatoes, ½ diced onion, 1 minced jalapeño, 1 clove garlic, juice of 1 lime, ¼ tsp cumin, ½ tsp dried oregano, pinch of smoked paprika, salt and pepper
  • Flat-leaf parsley or finely chopped spring onions if coriander tastes of soap to you
  • Keep the chilli seeds in for a proper kick
  • Keeps two days in the fridge, and it's excellent spooned over a lettuce wedge
  • Do not attempt this with tinned tomatoes. Cook them into a burrito sauce instead