cooking · Gardening · Gluten-Free · Plant Based Diet · Raw

Pico de Gallo

I live for when the garden suddenly goes crazy, and oh so many treats are waiting for me in the garden. Fresh onions? Jalapeno peppers? Fresh Cilantro? Soon even my tomatoes! (Although I was bitter that I lost my entire wintered over Garlic crop this summer. Not sure why, but I am feeling it was because of the unusual winter.) Still….it’s summertime and I am enjoying my garden’s bounty!


Pico de Gallo


  • 1 pound tomatoes, chopped
  • 1 large sweet onion, peeled and chopped
  • ½ cup cilantro leaves, roughly chopped
  • 3 cloves garlic, chopped
  • 1 Tbsp fresh lime juice
  • 1 large Jalapeno pepper, seeded and roughly chopped
  • ½ tsp sea salt


Mix everything in a large bowl. Scoop out portions and process in a mini food chopper until finely chopped, transfer to an airtight glass storage container. Taste for salt, if desired add a bit more and stir in.

Refrigerate for a few hours before serving, stir well before using. Use within 3 days for best taste.

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