This recipe tastes so fresh compared to store bought jarred Pico de Gallo. It’s a family favorite at our house. Once you have tried it fresh you wont be buying it in jars again.

3 tomatoes remove seeds and chop finely
About 1/3 of a green pepper.
3 tablespoons of finely diced onion
1 very finely chopped chili – or more if you like it really spicy. An alternative is to add a few dashes to Tabasco.
2 tablespoons of finely diced coriander
1 tablespoon of olive oil
1 clove of garlic

Add the olive oil and 2 of the chopped tomatoes and the chili to a pan and on a medium heat cook until the tomatoes have lost their integrity. Takes about 5-7 minutes, then mash them with the back of a fork. Leave to cool. For the last minute ONLY of cooking add the garlic, preferably mash it first.
Meanwhile, dice the pepper and the onion small and equal size.

Finely chop the coriander.

Stir everything together including the non-cooked diced tomato.

Service with Pita chips and my guacamole dip recipe for a perfect partner.