the Sage Test Kitchen
Essential Pico de Gallo
This superhero of the salsa world combines zingy, punchy flavour with a rainbow of fresh colour. It’s as versatile as it is vibrant and ready to tango with whatever you pair it with. Grilled meats or fish, tacos, nachos or burritos. It may be Mexican, but it goes with everything.
the Paradice™ 16
10 mins total time
10 mins active time
Easy
Makes 350g
Ingredients
Measurements:
½ white onionpeeled and halved
½ jalapeño chillistem removed
15 g coriander leaves
450 g plum tomatoescored
1 tbsp fresh lime juice
1 tsp coarse salt
Instructions
- 1Assemble the processor with the green Quad™ blade in the bowl. Add the onion, jalapeño and coriander and process until finely chopped.
- 2With the coriander mixture still in the bowl, assemble the processor with the red dicing gearbox, dicing distributor, green 8mm dicing grid and disc and dice the tomatoes over the coriander mixture. Remove the dicing grid and season with lime juice and salt.Tip: Attach the green 8mm cleaning cap to the large pusher to push through any tomato caught in the dicing grid.
- 3Your ‘pico’ will keep in the fridge for 3 days in an airtight container. It’s fresh and perky on day 1, but also good on day 2, once the flavours have melded a little. It pairs with anything from the grill or barbecue, but also loves eggs, burgers and baked potatoes. Serve it simply as a salsa, or with anything that needs a kick…avocado toast, huevos rancheros or even your favourite pizza.