Pico de Gallo

Are you looking for a fresh taste of summer? Here’s my favorite way to enjoy Mexican freezer cooking. Try making your own pico de gallo with  homegrown tomatoes.

Equal parts homegrown tomatoes chopped                 finely chopped sweet onion                                 coarsely chopped cilantro

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optional 1-2 T. chopped pickled jalepenos               freshly squeezed juice from one lime                    kosher or sea salt to taste

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Combine all the ingredients. Give it a stir and enjoy the freshest salsa you’ve ever tasted.

Kitchen tips: I use Roma tomatoes in the winter months because they are cheaper and I sometimes use fresh jalapenos wearing gloves while I chop them. I’m also known to use bottled lime juice in a pinch. I’ve adapted this recipe from the Pioneer Woman, my southern cook hero and picture extraordinaire. Add ins help stretch this delicious condiment when serving a large crowd or vary your taste from week to week. She has a great tutorial here.

Fresh and Easy Pico de Gallo


  • Equal parts of the following:
  • tomatoes
  • sweet onions (use less if white or yellow is used)
  • cilantro
  • fresh lime juice
  • pickled jalapeno slices to taste
  • kosher salt to taste


  1. Finely chop the tomatoes, onions and cilantro.
  2. Begin to add three to five chopped jalapeno slices according to preference and amount of pico. Squeeze fresh lime juice halves over the mixture.
  3. Mix gently and add kosher salt to taste.
  4. Serve with chips or Mexican entrees.
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Vary it by adding:

  • chopped or smashed avocado when you find a great deal, under a dollar is a frugal buy
  • frozen black beans 
  • frozen corn

Try pico de gallo on anything Mexican or Santa Fe related:

What are your favorite foods with salsa?


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