In honor of 5 de mayo (5th of May), it only makes sense to celebrate Mexican salsa. In California, we take it for granted that we can pick up fresh salsa at the supermarket or taquería whenever we want. It’s a different story in the UK and it didn’t take more than a hot second to realize that my best bet in London is to make it myself. In just under 3 years, it’s become second nature and even the kids make their own – because it’s just better when it’s fresh.

Mexican Pico de Gallo Salsa

Ingredients:

• 3-4 tomatoes, diced small
• 1 jalapeño pepper, seeds removed and diced (include some seeds for spicier version.)
• 1 small red onion or 1/2 medium to large red onion, diced
• 1 large bunch of cilantro (fresh coriander), coarsely chopped
• juice of approx. 1/2 lime, to taste
• salt and pepper to taste
• 1 clove garlic, finely chopped (optional)
• 1/2-1 avocado, diced

Directions:

Mix all ingredients together in a bowl. Adjust seasoning to taste. Serve with chips & salsa, tacos, burritos, nachos, eggs, and any other dishes you wish.