The main ingredients for Pico de Gallo are tomato, onion, cilantro and lime. I like to expand on that and make something healthier, more flavorful, colorful, and exotic. 

Some of these ingredients may not be easily found in your area, so the most important are listed first, then the optional ones.

3 lbs ripe tomatoes, 3/8″ dice

1 yellow bell pepper, 1/4″ dice

1/2 cup purple onion, 1/8″ dice 

1 cup fresh Cilantro leaves, finely chopped

Juice of 1 lime, adjust to taste – also depending on how sweet and ripe the tomatoes are

2 medium garlic cloves, pressed or finely chopped

1 tsp sea salt

Optional (but sooo much better if all included):

1/2 lb green tomatillos (3-4 large), 1/4″ dice

2 cups ripe avocado, 1/2″ dice

– if adding avocado, also add more lime juice and salt to taste – 1/2 to 1 lime, maybe 1/2 tsp salt

2-3 large Poblano peppers – cut open, remove seeds and stems, flatten out, rub with olive oil (& a bit of salt if you like), char both sides on a hot grill (or you can blacken them in a cast iron pan), lay flat on a cutting board and lightly scrape off the skin, 1/2″ dice 

Add any kind of hot peppers, sauce, etc. to your desired piquancy – preferably those with more flavor instead of just pure heat, like pickled jalapeños, Peruvian hot sauce, etc.

1 tbsp olive oil

May also add 2 tsp each of balsamic and red wine vinegar

Serve with your favorite chips – corn, plantain chips or others like Terra are cool. Great over rice & beans too.

Keeps for a few days in sealed containers in the fridge, even with avocado since the lime helps keep it from turning brown.