Making your own Pico de Gallo is so easy and fun. I love creating such a colourful and fresh dish!
It makes an excellent dip, or a great side to a Mexican feast...or how I usually have it is paired with some grilled white fish, like with a fish taco yum!
Whenever there are yellow capsicums (bell peppers) available I always go for them. Nothing makes me happier than making a rainbow dish :D
Cherry tomatoes or baby romas are your best option as well. With less watery flesh it ensures the dish stays fresh!
The best way to create this dish is to chop the veggies as finely as possible. However, this can prove difficult if you are suffering from arthritis... When I prepared this dish I was unable to stand for long enough to chop the veggies up so I had to do it at the dining table, which isn't a very good height for chopping haha! But if you just take your time and chuck on a podcast while you're chopping it'll be okay :) And if you can't chop them very fine it's not a worry, it will still taste absolutely delicious.
I like to make this at the beginning, as it allows the flavours to combine while you prepare the rest of your meal :)
Dietary Requirements:
This recipe can be tailored to be Low FODMAP.
It is also suitable for those with a lactose intolerance, and who are gluten free.
And those following a pescatarian, vegetarian and vegan diet can enjoy this salad with any Mexican meal!
