Pico de Gallo is the perfect side dish for any Mexican feast, regardless of whether or not the meal is vegan, vegetarian or contains meat.
Generally capsicums (bell peppers to the Americans) are not used in pico de gallo, but being the capsicum fiend that I am, they always find their way into any Mexican dishes I make.
The beauty of pico de gallo is that you can adjust the measurements of each ingredient to suit your tastes. You might like more onion and less jalapenos. Play around and experiment with different variations. Each time you eat it will be a surprise for your taste buds.
Pico de Gallo takes me back to the afternoon I spent in Tijuana, back in late 2010, drinking 2-for-1 margaritas and enjoying the regional cuisine. If I could relive that day or simply eat Mexican food for the rest of my life, I would be a happy woman.
1 Tomato, de-seeded and diced
150g Red Capsicum, diced
100g Red Onion, diced
1 Jalapeno, de-seeded and diced
Handful of Coriander/Cilantro, roughly chopped
Juice of 1/2 to 1 Lime
Dice the tomato, capsicum, onion and jalapeno into small pieces
Roughly chop the cilantro and mix everything together
Squeeze the lime juice on top and serve