Essential Pico de Gallo

Instructions

• 1

  Carefully assemble the processor with the grey spindle and green S-blade™ in the bowl. Add the onion, jalapeño and cilantro and process until finely chopped, scraping down the side occasionally.

• 2

  With the cilantro mixture still in the bowl, assemble the processor with the red dicing gearbox, dicing grid and blade and dice the tomatoes over the cilantro mixture. Remove the dicing grid and season with lime juice and salt.

  Tip: Use the red dicing cleaner to push through any tomato caught in the dicing grid.
• 3

  Your ‘pico’ will keep in the fridge for 3 days in an airtight container. It’s fresh and perky on day 1, but also good on day 2, once the flavors have melded a little. It pairs with anything from the grill or barbecue, but also loves eggs, burgers and baked potatoes. Serve it simply as a salsa, or with anything that needs a kick…avocado toast, huevos rancheros or even your favorite pizza.