Food You Can Eat: Pico de Gallo

This year we have had a huge tomato crop so it is my job to use them before they go bad.  My wife grows a bunch of different types, this year the greatest yield was the Cherry and Roma Tomatoes.  I’m not a huge raw Tomato fan but love them raw in Pico de Gallo.  I don’t use measurements for my Pico so will just give you the ingredients:

-Juicy Tomatoes, smaller ones tend to work better for me

-1 Jalapeno (you can deseed if you prefer it mild or leave seeds for some heat or if you are a crazy person like myopicprophet, use Carolina Reapers, Scorpions or  Scotch Bonnets)

-2 Serrano peppers (same as above though I find Serrano seeds don’t increase heat that much usually)

-1/2 a sweet onion (Walla Walla or Maui onions are the best but Mayan Sweets will do)

-Juice of 1 lime

-Small bunch of Cilantro

-Sea salt

  1. Chop Tomatoes, Peppers and Onion as small as you can and throw in a food chopper or food processor
  2. Juice a lime and add it in
  3. De-stem Cilantro and chop finely, throw it in
  4. Ground Sea salt over all ingredients
  5. Chop or Mix with processor (don’t over chop if using electric processor).
  6. Let chill in fridge for at least an hour before serving and make sure to mix again before serving

My family loves this on tacos or burritos or just with some quality corn chips.



    • Preach it, sister.  Also, fun fact:  seeds don’t actually contain much in the way of heat–that’s a myth.  Or, if a guy said it to you, then it’s a mythter.  Most of the capsaicin is found in the flesh and the ribs.  So, if you make sure to cut out the ribs, then the pepper will be a little milder.

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