Avocado Soup
25 min · 306 kcal · Mexican
Pico de Gallo
The fresh, uncooked salsa of central Mexico, chopped ripe tomato, white onion, serrano chilli and coriander bound with nothing but lime juice and salt. Also called salsa fresca or salsa bandera for its red, white and green. Spoon it over tacos, grilled meat, eggs or scoop it straight with tortilla chips.
Instructions
- Cut 220 g of ripe tomato into quarters lengthways, then into 5 mm strips and across into 5 mm dice. Keep the seeds and jelly, they carry the flavour, but tip away any watery juice left on the board so the salsa does not go soupy.
- Chop 40 g of white onion as finely and evenly as you can, to roughly the same 5 mm dice. If the onion is fierce, rinse the dice briefly under cold water and pat dry to soften its bite.
- Trim and finely mince 1 serrano chilli. Leave the seeds and white ribs in for a proper Mexican heat; scrape them out with the tip of the knife if you want it milder.
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76kcal
3gprotein
19gcarbs
1gfat
5gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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