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If you’ve ever been to a Mexican restaurant in North America, you will normally get at bowl of pico de gallo and corn chips to munch on as you look over the menu.  I love the freshness from the coriander and tomatoes – and using the Thermomix to do all of the chopping means that you can make this in no time at all!

Makes ~ 1.5 to 2 cups       

Pico de GalloIngredients

1/2 bunch coriander, leaves only

1 clove garlic, peeled

1/4 white onion, peeled

1/2 jalapeno pepper (optional), trimmed, halved and deseeded

20g lime juice

5 tomatoes, halved and deseeded

Salt, to season


1. Put garlic into the Thermomix bowl and mince with the measuring cup (MC) off for 3 seconds/Speed 7

2. Scrape down the sides of the bowl, add coriander, onion and jalapeno pepper into the bowl and chop for 3-4 seconds/Speed 5, add lime juice, stir with the spatula and remove to the Thermomix basket and rest over a small bowl (to catch any liquid)

3. Put tomatoes into the Thermomix bowl and chop for 4-5 seconds/Speed 5

4. Add the tomatoes and salt to the basket and stir to combine with the other ingredients

5. Strain to get rid of any excess liquid

Tips and Hints

1. Put the finished salsa in the fridge for an hour to allow the flavours to develop