Pico De Gallo

Is it summer yet? Is it summer yet? This is another one of my favorite summer recipes—Pico De Gallo. It’s a refreshing burst of flavors and it is so fast and easy to make. A delish uncooked salsa that works with tortilla chips, a garnish for tacos or fajitas or as a zesty accompaniment to eggs, fish, chicken and pork. Top your grilled burgers with it to add a fresh south-of-the-border flavor. I love using it in my breakfast burrito. Salsas go fast in our house. I make a canned cooked salsa from the fresh veggies we grow in our kitchen garden but we all love the uncooked salsas too.

I could eat this by the bowl full!!

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Pico De Gallo


  • 4 ripe plum tomatoes, seeded and finely chopped
  • 1 medium white onion, finely chopped
  • 1/2 cup cilantro leaf, chopped (or more to taste!)
  • 2 -3 jalapeno peppers, seeded and finely chopped ( Fresno or Serrano chilis can be used if no jalapenos)
  • 3 cloves of garlic, crushed and finely chopped (optional)
  • Juice of one lime


  • Combine all ingredients in a medium bowl; cover and refrigerate for at least an hour to meld the flavors.


Remember each type of pepper has a different heat so adjust according to your preference. Also, you can adjust the number of jalapenos--we like the heat.

If the peppers are really hot then use latex gloves when seeding them. You don't want to accidentally rub your eyes after cutting up hot peppers. Do not include the pepper stem.

Choose tomatoes that are ripe but firm. Tomatoes MUST be seeded and the soft gel removed. The texture and flavor will not be what you're looking for in a pico de gallo.

Some people substitute parsley for cilantro. I find it's a totally different flavor. We prefer the cilantro because it imparts a fresh flavor with hints of citrus.

Pico de Gallo tastes best the first day it's made but it's still yummy for a couple of days after. The flavor starts to mellow out after the first day.