Pico de Gallo


The thing I’m struggling with the most with for this blog is measurements. Do you know how hard it is to measure things when you are accustomed to just throwing it together? It’s the little things, like how much salt really ends up in a bowl of pico? I tried so hard to measure the salt for this recipe. I use a salt grinder, which already complicates things for recipes. How much comes out in 1 grind? I have no idea… What I ended up doing was grinding the salt over a piece of paper as though I were grinding it over the pico, and then poured it from that paper into a measuring spoon. I still don’t know if I got it right. Thank you for making me feel extra crazy. Now, to the recipe…

Pico de gallo is one of those little things that can take your taco night from ‘average’ to ‘great’! It’s so simple and takes almost no time to prepare.  The fresh mix of tomato, onion, and cilantro can brighten up just about any dish.
I’ve been known to use pico not only to adorn my chips & tacos, but also as a welcome addition to my scrambled eggs. Throw in some ham and make a tasty omelet, or try stirring some fresh pico into your next batch of guacamole for added texture and flavor.

try adding some pico to your tacos on taco night!

Plus, it’s completely customizable (I’m noticing that I say that a lot… ) I know it sounds weird but try leaving out the garlic & substituting diced, fresh watermelon for the tomatoes. Fruit can give your salsa an interesting, sweet twist (mango would work, too).  Corn is another way to make your traditional pico a little sweeter (think of Chipotle). Want it spicier? Add more jalapeno, or switch to a spicier pepper. Less spice? Leave them out entirely! If you don’t like the chunky texture of pico, just throw it in a blender and puree away to your desired consistency!

Pico de Gallo


  • 2 tomatoes (I used Roma), chopped
  • ½ medium onion (red or white), chopped
  • 1 large clove garlic, minced (I actually grate mine) OR a sprinkle of garlic powder
  • 1 Tbsp fresh cilantro, minced
  • ½ lime – just the juice!
  • 1/8 tsp salt (Remember – it’s much easier to add salt than to take it out!)
  • Drizzle of olive oil

1. Mix it all together, cover and refrigerate for at least 30 minutes. (Well that was easy…)


*Remember, I’m usually cooking for only 2 people. If you have a crowd coming over, double or triple the recipe.

*If you like a different ratio of tomato to onion, add more of one or the other. If you don’t like cilantro – leave it out! If you want more salt, add it. Don’t be a slave to recipes- CUSTOMIZE!!!

*If you replace the cilantro with basil, and leave out the lime, you will have bruschetta! Use it to top some fresh crostini! YUM!

*If you don’t like seeds, or prefer a less runny salsa, slice AROUND the core. You get all the flesh while avoiding the gooey insides. This works great for peppers, too!