Sophie Grigson's Pico de Gallo (Mexican salsa)

Pico de gallo literally means rooster’s beak, but is the Mexican name for the classic salsa. You can make all kinds of variations (spring onions instead of red onions, no chilli, more chilli, replacing some or all of the tomato with mango or avocado and so on). I often make it with quartered cherry tomatoes, which usually have a fuller sweeter taste than sad, subdued winter tomatoes.

Serves 4-6

600g ripe tomatoes, deseeded and diced small
1/2 red onion, finely diced
2 cloves garlic, crushed
3 tablespoons chopped coriander leaf
1 fresh Fresno or jalapeno chilli
juice 1 lime
salt

Mix all the ingredients.   Leave at room temperature for at least ten minutes then stir and taste.   Adjust seasonings (more lime or salt or a pinch of sugar if the tomatoes need a bit of encouragement).   Now it’s ready to serve.

From “Spices”, published October 2011 (Quadrille)