Wednesday, 27 June 2012

Fresh Pico De Gallo

My dear friend and her husband were recently blessed with a beautiful baby girl. My future daughter-in-law, in fact. Because I said so.

We had a lovely pink baby shower at my house (and let me tell you, it was PINK! I have 3 boys, so I do it when I can). I made this fresh salsa to go on the food table. Not exactly pink, but tomatoes don't come in that colour so I'll settle for red. It was gone faster than the cupcakes (doesn't usually happen). A sweet little 7 year old guest approached me very politely and asked if Iwouldn't mind giving her the recipe because she loved it so much. I believe she'll make it too, this girl loves to cook.

Poor Matt was so sad to discover that it was all eaten, so he ran to the store for another jalapeno so we could do another batch. So, FYI, you might want to double it.

Fresh Pico De Gallo

  • 4 regular sized tomatoes, my fav is on the vine
  • 1 white onion
  • 1 jalapeno pepper
  • 2/3 cup fresh cilantro
  • 2 tsp lime juice
  • salt and pepper

Chop up your tomatoes and onion and put in a big-ish bowl.
USING GLOVES, chop up your jalapeno pepper pretty small and add to the tomatoes and onions. If
    you like the heat, add some of the seeds. I left them out. If you don't use gloves while chopping,
    you could get a nasty acid burn on your fingers. I made this mistake one, it was definitely not fun.
Chop the cilantro, add.
Add some salt and pepper, how ever much you usually like.
Pour in the lime juice.
Mix it all together and serve with tortilla chips!



  1. We use pico de gallo all the time. We also use this recipe because it's easier to scoop up if we cant chips and salsa or things like that- also super delicious. The only 2 salsa recipes I ever really use:

  2. Thanks Rach...sorry about the cilantro!!