.A perfect and colorful Tomato Salsa! Great to bring some freshness to grilled food on a sunny barbecue day, and it goes well with fish or meat.
Typical and based on the “pico de gallo" idea, this is perfect for grilled fish collar and for a nice parsley intingolo.
All kinds of tomatoes and bell peppers can be used, but I like using different colors for a nicer visual effect. You can also use shallots or white onions instead of the red ones.
Based on South American cuisine, pico de gallo is as perfect and fresh as a salad.
Cut 1 yellow bell pepper in half. Save ½ bell pepper for other preparations, and discard the stems and seeds from the other ½. Small dice it
Cut 1 red bell pepper in half. Save ½ bell pepper for other preparations, and discard the stems and seeds from the other ½. Small dice it
Quarter 1 green tomato and discard the stems and seeds. Small dice it
Peel 1 red onion and cut it in half, leaving the root intact. Save ½ for other preparations. Trim and slice the other ½ lengthwise from the tip almost to the root
Turn the knife parallel to the cutting board and slice the onion lengthwise, from the tip almost to the root. Turn the knife back, with the blade facing the cutting board, and thinly slice the onion to small dice it
Quarter 1 tomato and remove the seeds
Small dice the tomato
Chop 2 tbsp of coriander
Add the tomato to a bowl
Add the bell peppers and the onion
Season with salt to taste
Add 1 tbsp of extra virgin olive oil and mix it
Add the chopped coriander and mix it
Cut 1 lime in half. Squeeze the juice into the bowl and mix it
Adjust the seasoning if necessary. The Tomato Salsa is ready
Yield 400 g
Yellow Bell Pepper½
Red Bell Pepper½
Extra Virgin Olive Oil1 tbsp