Pico de Gallo (Tomato Salsa Fresca)

Ingredients

• 3-4 ripe tomatoes
• 1 tbsp coriander (cilantro) leaves, chopped
• ¼ red onion, finely diced
• 1 jalapeno chilli, very finely chopped
• 1 tsp good extra-virgin olive oil
• juice of ½ – 1 lime
• Pinch brown sugar
• pinch sea salt
• black pepper

Directions

1. Cut the tomatoes into quarters and remove the insides as the seeds will make the salsa too watery. Dice the flesh and place in a bowl.
2. Add the coriander leaves, chilli, onion, olive oil, sugar, lime juice, salt & pepper. Stir.
3. Check the taste and adjust lime juice or seasoning.
4. Leave to marinate for at least 20 minutes at room temperature.