Being 1/2 Mexican and marrying into a Hispanic Family, pico de gallo or salsa is a staple. My husband puts it on everything! 

And I think everyone makes their pico de gallo or salsa differently, it’s like you signature! One person might make their salsa chunky,spicy, and with a lot of citrus. 

My Grandma makes her salsa medium in heat, smooth in consistency, and with a lot of cilantro. I am sure I could pick hers out of a line up!

Today I am sharing with you how I make my Pico-De-Gallo!

What you will need:

10 Roma Tomatoes ( I find that roma’s work the best)

5 Jalapeno Peppers 

3 Limes

1 Bunch Cilantro

1/2 White Onion

1 Tbs. Minced Garlic

1 Tsp. Salt

Now this recipe makes a lot, but it goes quickly!

Start by cutting your tomatoes in half and scooping out the inside with a spoon. Now start chopping up your tomatoes until they’re in little chunks. 

Now dice up 1/2 of a white onion.

With the Cilantro, you want to cut the stems off so you are left with all the leafy parts. Them chop, chop!

Jalapeno’s take a little more time. You cut the top off, slice them in half and scoop out the inside (seed and “the ribs” white stuff). Doing this will take away some of that heat. Start chopping up your jalapeno’s so they are all uniform in size.

Now slice your limes.

Add all your ingredients into one big bowl. Tomatoes, Cilantro, Onion, Jalapenos, minced garlic, lime juice and salt.

Stir to incorporate all the ingredients. You want to mix it well, so when you get a scoop you get a little of everything. 

You have to taste test it, maybe with a chip, to see if you need a little more salt or minced garlic. Every batch is a little different, you can always add an ingredient but you can’t take it away. Remember that! 

Ta-dah, here is your final product!

You can start eating it right away with chips or you can refrigerate the “pico” and the flavors will taste that much better.

The Hubs usually eats half the bowl with chips before I can even put it away in the fridge. 

It’s fresh, easy and delicious!

Happy Chopping,



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