Salsa of fresh tomatoes

Pico de gallo is a fresh salsa that is often served with nachos along with guacamole (of course!). It's incredibly easy to make yourself, and as long as you have a good, sharp knife, it's also super easy to conjure up.

Salsa can be made from both fresh and cooked tomatoes, but if you ask me, most salsas you can buy in Danish supermarkets are actually more taco sauce than salsa. I love the fresh and flavorful variety, where you can really taste the sun-ripened tomatoes, lime juice, onion, coriander and chili.

Salsa with tomatoes, corn, avocado and black beans

In this recipe, pico de gallo has been given a twist by adding corn, black beans and small pieces of avocado. This makes it a real party treat – both in appearance and taste – and it tastes absolutely wonderful in tacos, to quesadillas or nachos. Also try the salsa in a fresh and filling mexi bowl.

To make the salsa as delicate as possible, try to cut both tomatoes and avocados into tiny, fine cubes. Think about how you want the salsa to be scooped up with nachos, where you get a little bit of each element in each bite.

High quality chef's knives

To make the slicing process easier, it is very important that you use a high-quality chef's knife. Have you ever had to stand and 'saw' back and forth in a tomato to cut it through? This is how it should be done not be, because then it will probably be a dull pleasure to stand in the kitchen (literally).

A good chef's knife should first and foremost be sharp, and be able to cut a tomato with ease, but it should also be durable and easy to work with. Below the recipe you can read more about how to test the quality of your knives and the new Titanium kitchen knives from Fiskars.