Gwen McTaggart

Pico de Gallo Recipe

Pico de Gallo is my absolute favorite way of using tomatoes right at this moment.  So let us make some Pico de Gallo!

Let us gather the ingredients... tomatoes, onions, jalapenos, cilantro, limes, and sea salt

This isn't an exact recipe.  It's more of a here are the ingredients you figure out the rest kind of thing.

The amounts of veggies you use will vary depending on size and your tastes.  I start out with 5 or so tomatoes, 2 medium sized onions, 3 jalapenos, a goodly handful of cilantro, juice of about 2 limes, about a tsp. of salt.  Adjust it to make it your own.  Own the pico.

Combine diced tomatoes and onions in a large bowl.  I used a mix of red and white onions for color purposes.

Dice the jalapenos.  If you aren't fond of heat you might want to take the seeds and membranes out of your jalapenos.  Also, I wear gloves when messing with jalapenos.  The oil doesn't bother me but I don't want to transfer it to my little one.  If you are sensitive to the oil or have young children, then wear some disposable gloves.  I know... 'sposies, right?  Sometimes I just can't be green.

Chop up your cilantro, stems and all, no need to pull off the leaves, add to bowl along with the juice of the lime and salt to taste.

Enjoy with some GMO-free tortilla chips, top a taco with it, add it to avocado for guacamole, or eat it straight out of the bowl.  :-)

I keep a bowl of this in the fridge and for a quick lunch or dinner I heat a corn tortilla in a pan, melt shredded cheese on it, and spoon some pico de gallo on top.  Wonderful!!

Click here for a printable recipe.

This is a gluten-free, vegetarian, vegan bit of yumminess!  Thank you and come again!

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