Pico de Gallo

Steps

1. 1
   Remove the seeds and watery core from the tomatoes and cut them into 5 mm dice — this keeps the salsa from swimming in juice.
2. 2
   Rinse the chopped onion in a sieve under cold water for 1 minute and drain well — it takes the harsh edge off the raw onion.
3. 3
   Combine the tomatoes, onion, jalapeños and coriander in a bowl, add the lime juice and salt and toss.
4. 4
   Leave for 5 minutes for the flavours to meld, then taste and adjust with lime, salt or more chilli.
5. 5
   Serve the same day with tortilla chips, tacos or grilled meat, draining off any excess juice. Salted long in advance, it turns watery.