It’s really hard to get good Mexican food here in Australia.
So it wasn’t until I spent 6 weeks travelling around the land of the taco, that I discovered just how delicious and diverse the different regional cuisines could be.
After not expecting much in the food department, I didn’t want to leave.
Back in Oz, when I get a craving for Mexican flavours, I’ve realised that I pretty much need to make my own.
Like the wonderful salsa ‘Pico de Gallo’.
Fresh and zesty with just enough jalapeno chilli warmth to keep things interesting.
So good with grilled meat, especially pork chops or fish. It also makes a wonderful fresh dressing for vegetables and salads.
pico de gallo
1 teaspoon ground coriander
2 green onions (scallions), finely sliced
2 tablespoons sherry or white wine vinegar
1-2 tablespoons chopped jalapenos
1. Combine coriander, green onions, vinegar, jalapenos and 5 tablespoons extra virgin olive oil.
2. Taste & season adding extra chilli if you think it needs a kick.
ps. It’s not too late to join in for our Made With Love class at the Stonesoup Virtual Cookery School. More details: