Pronounced ‘PEE-koh duh GUY-yo’, this fresh salsa relies on using firm but ripe tomatoes with a touch of chilli and fresh lime.
INGREDIENTS
2 cups diced tomatoes
1 clove garlic, crushed
¼ cup finely chopped red onion
1 red or green chilli, seeds removed, finely chopped
¼ cup finely chopped coriander
juice 1 lime
1 tablespoon olive oil
sea salt and freshly ground pepper
METHOD
Combine all the ingredients in a bowl and season. Best served the day of making. Makes 2 cups
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!