Mexican Tomato, Onion and Coriander Salad (Pico de Gallo)

Pico de Gallo


3 ripe tomatoes, finely diced
½ red onion, peeled and finely diced
1-2 fresh jalapeno chillies (jarred are fine), chopped
Small bunch of fresh coriander, finely chopped
Juice of ½ a lime (or lemon if you prefer)

In a medium bowl, mix the tomatoes and onion together and season with salt and pepper.  Add the jalapeno, coriander and lime juice and mix well. Season again if needed and leave to stand.

To accompany, you can brush some ready made store bought tortilla wraps with olive oil on both sides.
Sprinkle each side of the tortillas with a little smoked paprika and salt.
Cut the tortillas in half, then cut each half into about 4 triangles.
Arrange triangles in a single layer with a little space around each, a few trays may be needed, and bake in the preheated oven for 3-4 minutes, until golden and crisp.

Leaving them on the baking tray, let them cool to crispen further then serve alongside the Pico De Gallo!






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