Pico de gallo We’ve added a fruity twist to his classic Mexican dip. Top tip is to chop all the ingredients very finely and use ripe roma tomatoes if possible. You can adapt the recipe to suit your taste by swapping pineapple for avocado. Ingredients 4 tomatoes ½ a red onion 1 red chilli Zest and juice of a lime ½ a pineapple Method Chop all the veg and the pineapple as finely as you can. De-seed the chilli if it’s very hot. Combine gently in a large bowl and season well with salt and pepper. Add the lime juice and zest to taste. Many thanks to Hubbub's Aoife Allen for this recipe. If you've had a go at making this fresh salsa do drop us a message to let us know how you got on, we love hearing from you.