the Sage Test Kitchen

Essential Pico de Gallo

Name: Essential Pico de Gallo
Cook time: 600 s
Total time: 600 s
Yield: Makes 350g
Ingredients: ½ white onion - peeled and halved; ½ jalapeño chilli - stem removed; 15 g coriander leaves; 450 g plum tomatoes - cored; 1 tbsp fresh lime juice; 1 tsp coarse salt

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

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10 mins total time

10 mins active time

Easy

Makes 350g

Ingredients

Measurements:

½ white onion
peeled and halved
½ jalapeño chilli
stem removed
15 g coriander leaves
450 g plum tomatoes
cored
1 tbsp fresh lime juice
1 tsp coarse salt

Instructions

1
Assemble the processor with the green Quad™ blade in the bowl. Add the onion, jalapeño and coriander and process until finely chopped.
2
With 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.
3
Your ‘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.