Mexican salsa

Mexican salsa also called Pico de Gallo or Salsa Fresca is a side dish originating in Mexican cuisine.  It is a mixture of chopped vegetables or fruit with a variety of flavourings often served with barbequed meats or seafood. This salsa is great served with tortilla chips. I omitted the jalapeno chilli because it will be too spicy for the children.

Coriander leaves (胡荽叶) from the French word coriandre is the term English speakers in the U.K. use to describe the herb. In the U.S., however, fresh coriander is called by its Spanish name cilantro. So cilantro and coriander are two names for the same herb. It is a good source of dietary fiber, vitamins A, C, E, K, calcium, iron, potassium, and magnesium. The vitamin K and calcium content of cilantro help to build strong bones, teeth, and hair. It is very low in saturated fat and cholesterol and research shows that it helps to lower cholesterol, blood pressure and supports healthy cardiovascular function.

Ingredients

2 tomatoes

½ an onion

½ a cucumber

Slice the tomatoes

Remove the seeds to reduce the moisture

Finely dice the tomatoes

Finely slice the cucumber and remove the seeds

Finely dice the cucumber

Finely dice the onion

Combine all the vegetables in a bowl

Season with ground sea salt

Add some ground pepper

Add some lemon juice

Oops, I forgot to include coriander leaves in the preparation above

2 stalks coriander leaves finely chopped and add to the mixture

Mix thoroughly and transfer to a covered container

Keep in the fridge for later use