Feb 4, 2010

Pico de Gallo

There are not many things better than fresh pico de gallo to beat the winter blues.  Even with sub-par tomatoes since they are not in season right now - this is still delicious.   It is great to eat with tortilla chips or on fajitas.  But I served this on top of black bean burgers (recipe coming tomorrow!) - it was perfect!

  • 5-7 plum tomatoes, seeded, cored and diced
  • 1 small red onion, diced
  • 1 jalapeno pepper, ribs and seeds removed and diced
  • 1 garlic clove, minced
  • the juice of 1 lime
  • 1 tbsp. extra virgin olive oil
  • a handful of fresh cilantro, chopped (approximately 4 tbsp. but I don't measure this)
  • 1 tsp. kosher salt
1. Chop tomatoes, onion, pepper, garlic and cilantro.
2. Combine all ingredients in a small bowl and allow flavors to meld for approximately 30 minutes (or overnight) before serving.  


  1. I love the colour~~very beautiful. Looking forward to see your post tomorrow.

  2. I cut down on the salt. 2/3 tsp was plenty salty. I used Campari tomatoes - they seem to have the best tomato flavor in the winter. Delicious!