Apps, Comida Latina, Condiments and Salsas, Dairy Free, Recipes, Snacks

Pico de Gallo

August 20, 2011

I’ve been going down my roster of requisite recipes that I make every tomato season. Ones that really require fresh-picked, fragrant, ripe tomatoes. I haven’t gotten to BLT yet. It is by far my favorite and I have been waiting for my own tomatoes to become ripe enough for the distinct honor of being sliced and placed between smoky bacon, bread and mayonnaise.

I have made several batches of Pico de Gallo, the bona fide version of what most supermarkets sell in jars as “salsa”. Every time I make it I think I’ve made too much, but by the end of dinner it is gone. If a measly cup makes it to the next day it is quickly snatched up by whoever spots it first for topping their scrambled eggs or spooning onto quesadillas.

I guess everyone knows when tomato season is over, so is pico de gallo.

Pico de Gallo

Yield: 5 Cups


  • 4 cups diced tomatoes, about 6 large tomatoes
  • 1/3 cup minced onion
  • 2 jalapeños, seeded if desired and minced
  • 1/4 cup chopped cilantro
  • Juice of 3 medium limes
  • 1 large clove garlic, minced
  • 1 1/2 teaspoons kosher salt


  1. Combine all ingredients in a large bowl. Taste and add more lime juice or salt if desired.

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  • christmas party invitations August 22, 2011 at 1:47 am

    Wow! Thanks for sharing on how to do this stuff. Thanks for your generosity. I would try this.