PicoAnother segment of our Recipes on the Blog featuring an awesome mom, wife, exhibit designer and gardener, Megan G. This is the first recipe in her series.

Pico de Gallo
I don’t know about you, but I have never been a fan of jarred salsa. It tastes too processed, and is often one extreme (salty) or the other (sweet). So when I was in Mexico on my honeymoon and I saw a class on how to make pico de gallo salsa (or Salsa Mexicana), I immediately signed up.
Ten minutes later when the class was over, I kicked myself for not having learned (or already instinctively known) how to make it sooner. Pico, with just a few basic ingredients, is one of the simplest dishes to make, and it tastes so much better than anything you can find in a jar, and is cheaper to boot.
At it’s core, pico de gallo is tomatoes, onion, cilantro, lime juice and salt. You can certainly add other ingredients (such as chili peppers or avocados), but these ingredients are magic all on their own, and it could not be more simple to prepare.
Most traditional recipes include chili peppers, which I certainly prefer, but if you do not like spicy food, than you can leave it out and it will still taste great.


about 2 cups of salsa

1 large ripe tomato finely chopped

1/3 large onion finely chopped

2 serrano peppers or 1 jalapeño pepper, finely chopped

Juice of 1 lime

1/3 cup of cilantro finely chopped

Salt to taste

I cut the seeds and water out of the tomatoes before I chop them; otherwise your pico has a lot more liquid. This is not necessary, just my preference.

Combine the tomato, onion and peppers in a bowl. Add the cilantro, lime juice and salt, and mix gently until all of the ingredients are coated with the lime juice. (Taste it at this point, as you may prefer more lime juice or salt.) You can serve this right away, or cover it and let it sit in the refrigerator.

This salsa will keep in the refrigerator for 2-3 days… the consistency won’t be the same but you can still use it.