Summery weather calls for drinks & dips, and pico de gallo (tomato salsa) is something I could eat with a spoon, never mind the tortilla chips (although clearly I ate a whole packet while shooting this).
What you need:
6 large tomatoes, skinned & deseeded
1/2 red onion finely chopped
1/2 cup freshly chopped coriander
1 clove of garlic minced
1 red chilli
1 green chilli (for colour, or just use 2 red ones)
1 tablespoon coconut sugar
1 tablespoon of your finest olive oil
Juice of one lime
Salt to taste
Tortilla chips to serve
Boil the kettle. Take each tomato and put a tiny cross with a knife in the bottom of each to facilitate its peeling. Immerse the tomatoes in boiling water for a few minutes (no longer, else they'll cook) then remove the skins.
Chop the tomatoes into quarters and remove the seeds. If you don't, your salsa will be a bit watery.
Finely chop the tomato flesh and place into the serving bowl you'll use. Add the finely chopped red onion, minced garlic, chopped coriander, finely chopped chillies, sugar, olive oil, lime juice and salt to taste. Stir the ingredients all together.
Dip tortilla chips into or use it to accompany a Mexican meal.