For the Mexican barbecue (ole!) I came up with a number of suitable dishes. This particular one is a staple of Mexican food. Pronounced “pico de gaio”, meaning “Rooster’s Beak”, it’s like a salsa, but less saucy. Spicy and delicious, and really good with white meat, or burgers.
- Two ripe plum tomatoes, chopped into small chunks
- Half a red onion, chopped finely
- One to two large red chillies or jalapeño chillies, chopped finely
- Juice and zest of one lime
- A handful of coriander (cilantro), roughly chopped
- 1tsp rock salt
Combine the ingredients! I’d start with just one chilli before tasting and adding more – it’s meant to be spicy, but if you can’t eat it because it’s too hot, there’s no point. You’ll need to leave this in the fridge for 3-4 hours so the flavours combine. Yum.