Pico de Gallo with Cantina White Corn Chips

Prep Time 10 minutes
Serves 4


1. Place all ingredients into a mixing bowl and toss and season.
2. Serve with Cantina White Corn Chips.


450g of ripe tomatoes, deseeded and chopped
1/2 small, sweet white onion, finely diced
1-2 garlic clove, minced
1-2 jalapeƱo peppers, finely diced, with or without seeds depending on taste and heat tolerance
15g coriander, washed and chopped roughly
2-3 tbsp. freshly squeezed lime juice
A pinch of sea salt to taste

Share recipe


Photography David Loftus | Recipes and styling Julia Azzerello