Pico de Gallo




Simple and delicious Pico de Gallo 



Salsa. Of any kind. Throw in an entire bag of tortilla chips, and THAT is the fastest way to Spencer’s heart.

There are usually two or three opened jars of salsa in our refrigerator at any given time and even more lying-in-wait in our cupboards- you could say it’s the NUMBER ONE staple in our household!


About 6 months back, on a trip to the grocery store, Spencer and I walked out with T.W.E.L.V.E different jars of Salsa…. the store had one of those “everything in the cart is  $1.00 ” sales and we took FULL advantage. We considered buying all 52, because what’s $52 if you have a year’s supply of salsa?? Heaven for Spencer, that’s what. Only, it would last us about a month tops, so I’m unsure if it would have been a good investment or not.


Something that IS a good investment however, is a few roma tomatoes, some red onion, jalapenos, and a few handy-dandy spices and herbs and you’ve got yourself the ingredients for a wonderful and deliciously versatile condiment: Pico de Gallo!


We love this Pico de Gallo recipe (as we love all of our recipes) because you can insert it into ANY dish ANY time of year. Stuff it inside a burger for a Mexican-inspired “Juicy-Lucy”, mix it in to an Alfredo sauce to add flavor (and GORGEOUS color), or just simply top a nicely seared piece of salmon or steak for a simple yet delicious surf and turf meal! Pico de Gallo is relatively inexpensive and incredibly easy to make so it always has a spot in our refrigerator- or our laps along with some tortilla chips late at night when we’re watching some TV!


Here’s what you need for this recipe:

  • Roma tomatoes (very important you get roma’s- they are firm and flavorful and will minimize the juice, as the salt and herbs will pull a ton of moisture from your veggies)
  • Red onion
  • Jalapenos
  • Minced garlic
  • Cilantro (dried or fresh- we use dried)
  • Kosher salt
  • Pepper
  • Cumin
  • Lime juice


PLEASE, for the love of all that your skin does for you, WEAR SOME GLOVES WHEN CHOPPING YOUR JALAPENOS. You DO NOT want to get jalapeno juice anywhere other than your bowl. I am writing this nearly 24 hours after making our last batch and I neglected to wear gloves, and each time I wash my hands the hot water still makes my fingertips and palms feel like I used some cement to file off my skin.


Pico de Gallo

Course Side Dish


  • 1.5 cups Roma Tomato Diced
  • 1.5 cups Jalapenos Diced
  • 1.5 cups Red Onion Diced
  • 1 - 2 tsp Kosher Salt Salt to taste
  • 2 tsp Cumin Powder not seed
  • .5- 1 tsp Black Pepper Pepper to taste
  • 1 - 2 tsp Minced Garlic (Optional)
  • 2 tsp Lime Juice Fresh or bottled works beautifully
  • 1 tsp Dried Cilantro 2 tsp if using fresh cilantro


  • Dice equal amounts (in this case 1.5 cups) each of roma tomatoes, red onions, jalapenos and mix together in a bowl
  • Add salt, cumin, black pepper, garlic (optional), lime juice and cilantro to the veggies and mix all together
  • Let sit over night or for a few hours for best flavor


Since your tomatoes, jalapenos, and red onions are all equal measurements, this recipe is easily increased or reduced. Just make sure to adjust your herbs and spices as well.
If using fresh cilantro instead of dried, simply double the measurement- i.e if I were to make a double batch of Pico de Gallo with fresh cilantro, I would use 4 tsp in place of the 2 tsp of dried. 




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