Pico de Gallo Salsa Dip

Ingredients

• 1/2 cupOnion, finely chopped
• 3/4 cupTomato, chopped
• 1 tspSugar
• 1/4 tspSalt
• to tasteGreen chillies, chopped
• 1/4 tspGarlic, grated
• 1/2 tspMixed herbs
• 1 dspCoriander leaves, chopped
• 3 tspVinegar
• 1/4 tspSchezwan sauce
• 1 dspTomato ketchup
• 1/4 tspBlack pepper powder
• 1/2 pieceRoasted capsicum, finely chopped

Method

1. 1

   Char a capsicum directly on the flame (or under a grill) until the skin blackens. Cool in a covered bowl 5 minutes, then peel and chop fine.

2. 2

   Combine the roasted capsicum with all the remaining ingredients in a bowl. Mix gently to keep the chunky texture.

3. 3

   Rest 30 minutes in the fridge before serving — the flavours meld.