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I came up with this recipe the other day, I spotted the actual pico de gallo in a supermarket cooking magazine and I thought well, why don’t we try to add some more goodness to that. Would it be the same pico de gallo recipe people love? No. But why not try to jazz up things a little bit every now and then? That is my motto with cooking. I guess, if you looked at other recipes, you can see that I love to add a twist to classic recipes. I love “veganising” traditional meals and I generally love making them more colourful. I love colourful food. Nothing wrong with an orange coloured curry, though. But fresh salads and salsas, I love adding some more colours and an extra nourishing ingredient (or two) to them. Because why not? I think it’s great experimenting.

Anyway, pico de gallo! Do you like pico de gallo? I do, like most Mexican food, this one is also best when freshly made and served. There is some chopping involved, like with any salad, but you can decide how chunky or small the bits you like. I like my pico de gallo ingredients chopped finely, in small bits.

What is pico de gallo?

Pico de gallo, often referred to as salsa fresca, is a classic Mexican condiment made from fresh, simple ingredients. Typically, it consists of diced tomatoes, onions, cilantro, lime juice, and jalapeños or other spicy peppers. Pico de gallo adds a refreshing burst of flavor to various dishes, from tacos and burritos to grilled meats and seafood. The key to great pico de gallo lies in using ripe tomatoes and balancing the acidity of the lime juice with the heat of the peppers. Ideal for summer dished or any time you crave a zesty addition to your meal, pico de gallo is not only delicious but also a healthy, low-calorie option that brightens up any platter.

Best tomatoes for pico de gallo

When making the perfect pico de gallo, selecting the right tomatoes is crucial to achieving that fresh, lively flavor. In my opinion, the best choices are typically Roma and vine-ripened tomatoes. Roma tomatoes, known for their meaty texture and lower water content, provide a solid base that holds together well in salsas. They also have a balance of sweetness and acidity that enhances the overall dish. On the other hand, vine-ripened tomatoes, bursting with flavor, add a delightful juiciness to your pico de gallo.

For an extra hint of brightness, try mixing in some small heirloom varieties, which come in various colors and contribute complex flavors. I think if you add different types and colours of tomatoes – the end result will be even better!

What does ‘pico de gallo’ mean?

The name “pico de gallo” translates to “rooster’s beak” in Spanish, which some believe relates to how the mixture can be eaten with fingers, reminiscent of a rooster pecking.

How to make rainbow pico de gallo?

To create this Rainbow Pico de Gallo, you’ll need the following ingredients:

3 medium ripe tomatoes, chopped
1 red Romano pepper, chopped
1 medium red onion, finely chopped
1/2 ripe avocado, chopped
2 handfuls of fresh cilantro, chopped
1/2 chilli pepper, finely chopped (adjust based on heat preference)
Juice of 1 lime
2-3 large garlic cloves, minced
Salt and pepper to taste
Crunchy salad leaves and tortilla chips to serve

Instructions

Step 1: Prepare the Ingredients

Begin by washing all your vegetables thoroughly. Dice the tomatoes, the pepper, onion, and avocado into small, uniform pieces to ensure an even distribution in your pico de gallo. My top tip here, is to hhop and add the avocado last, so you can save it from rapid discolouration. I always do this.

Step 2: Mix the Ingredients

In a large mixing bowl, combine the ingredients. I like using a different mixing and serving bowl, even at the expense of extra washing up, so the served version is neater.

Step 3: Add the Heat

If you enjoy a little spice, add the finely chopped chilli or even jalapeno. Be sure to remove the seeds if you prefer a milder flavor. If you’re unsure, start with half a pepper and add more to your taste. I like it hot, so I use half a chilli.

Step 4: Freshen it Up

Sprinkle the chopped cilantro over the mixture. I like using quite a lot of fresh herbs in salads. Cilantro adds a fresh, herbaceous note that complements the other ingredients beautifully. If you’re not a fan of cilantro, you can substitute it with fresh parsley for a slightly different flavor. (Did you know, that gene variation in the OR6A2 gene has been identified as a likely cause of why some people like coriander or the opposite: hate it with passion.)

Step 5: Season It

Squeeze the juice of a lime over the mixture, which will brighten the flavors and add a zesty kick. Season with salt and pepper to taste, adjusting as needed based on your preferences.

Step 6: Chill and Serve

For the best flavor, allow your rainbow pico de gallo to chill in the refrigerator for about 30 minutes. This will give the ingredients time to meld together. When ready to serve, scoop it into a bowl and enjoy with tortilla chips or even as a refreshing side salad.

Tips and Variations

Feel free add other vegetables like different colours of bell peppers, corn, cucumber or radishes for extra crunch. You can also replace lime juice with lemon juice for a different citrus flavor. This recipe is incredibly versatile, you can adapt it to suit your taste preferences or to use up vegetables you have on hand.