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Pico-de-gallo (pronounced as Pico-de-gayo), A mexican salad/salsa filled with freshness and flavors of onions, tomatoes, jalapeño peppers, cilantro and lime combined that can be ready in 5 minutes!  Freshly made Pico-de-gallo, Guacamole, corn chips with Margarita/Virgin-Margarita is often a must when we grill outside.

Pico is not just a dip with tortilla chips, can also be used as a mix-in to kick up your guacamole, a topping for tacos, a layer in other dips, a tsp of it in Omelette for that extra punch … the possibilities are endless and We never get sick of it.

Ingredients you’ll need to serve 6 people:


4 large-firm variety tomatoes or 8 Roma tomatoes
1 Medium White onion
1 Jalapeno pepper
1 Lime, juiced (adjust to taste)
A handful of Fresh cilantro
Salt, to taste


Chop white onions and jalapeño finely. If you do not like your pico very spicy like us, scrape the seeds from the jalapeno and discard them, as that’s where a lot of the heat resides.

Wash and slice the tomatoes into a fine dice. Clean the cilantro and remove the stem part and finely chop.

Combine all ingredients, generously squeeze lime juice and sprinkle salt. Give a quick mix and serve with tortilla chips.

If you are making this ahead of time of a party or so, Attention! Seed your tomatoes and add the salt just before serving as salt won’t draw out the water out of the tomatoes and will last a long time. Or you end up having a watery pico-de-gallo.



Happy Cooking

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December 2017
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