Image: Zsolt Sandor / MothershipUK
This salsa is perfect for when you have a glut of sun-plump tomatoes. It adds life to just about anything in the kitchen – from scrambled eggs to burgers, to avocado on toast. It has a light, fresh flavour and is bursting with antioxidants and lots of lovely Vitamin C. We served this with our vegan brunch after the Jane Tomlinson Leeds 10k to the wholesale approval of all who came, ate and crashed out.
Image: Scott Jones / MothershipUK
Pico de Gallo
Serves 4. Scales up easily.
4 ripe tomatoes, chopped
½ onion, very finely chopped
Large handful of coriander leaves, chopped
1 or 2 jalapeno peppers, either fresh or from a jar, sliced finely
½ lime, juice only
Sea salt and black pepper
1 Cut the tops off the tomatoes and squeeze out the seeds. Chop finely.
2 Combine all the ingredients in a bowl. Delicious fresh or the next day.