Pico de gallo

Lulu's tips for making pico de gallo:

• If you like your pico de gallo with a bit more of a kick, try adding extra jalapeño or even a pinch of chilli flakes. You can easily adjust the spice level to suit your taste.
• For a twist, I sometimes add a little diced avocado, sweetcorn or cucumber to the mix, which give it an extra bit of freshness and texture.
• This fresh salsa works well as an accompaniment to Mexican dishes such as burritos, quesadillas and fajitas, or like huevos rancheros and Mexican-style eggy bread. You could also serve it as an appetiser with tortilla chips or crisps for dipping.
• If you have any leftovers, they’re delicious stirred through cooked rice or spooned over grilled chicken or fish for a quick and easy meal the next day.
• I like to use the ripest tomatoes I can find, as they're the star of the recipe. If they're especially juicy, I remove some of the seeds before chopping to keep the salsa fresh and chunky rather than watery