Pico de Gallo

pico de galloLast night I had the girls over for a Cinco de Mayo themed evening to watch the premier of the new season of Love and Hip-Hop: Atlanta (it was even more staged and trashy than usual… i think this may be the season I have to give up on it).  In addition to some pretty fabulous pineapple margaritas, I set out a huge taco bar so everyone could indulge as they please. For my friend Simone, that meant eating copious amount of the pico de gallo — skipping the chips and just using a spoon. Since she was such a huge fan I thought I’d put up the recipe for anyone who is looking for an easy and fresh addition to any Mexican themed evening.

Pico de Gallo is also often referred to as salsa fresca —- its basically just chopped tomatoes, onions and jalapeños. At most restaurants you’ll find it made with white onions, but I’m a fan of the milder, sweeter taste of red onions. I also add copious amounts of lime juice and cilantro to mine (seriously…copious… I love cilantro and I have accepted limes as my new splurge item in my budget).

As with most recipes, feel free to play around with quantities until you get the perfect proportions for your palate.

Pico de Gallo
Prep time
Total time
Serves: 4
  • 12 plum tomatoes, chopped
  • ½ cup of cilantro leaves, chopped and firmly packed
  • 1 cup of red onion, finely chopped
  • 4 jalapeños, ribs and seeds removed and finely chopped*
  • ¼ cup of fresh lime juice
  • salt to taste
  1. Toss all of the ingredients in a large bowl with two large pinches of salt.
  2. Taste for seasoning and add salt if necessary.
Most of the heat in a jalapeño is the ribs and seeds. This recipe is for a mild pico de gallo. If you want to adjust the heat up you can add some or all of the ribs and seeds to the recipe


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