Pico de Gallo Recipe – Delcious and Homemade!

Learn how to make your own uncooked salsa or Pico De Gallo. After a trip to Mexico I was hooked on this stuff and have a hard time going back to the Americanized version you buy in the store.

You can use fresh ingredients and there are no chemical additives or preservatives because you’ve made it yourself!



Fresh Red Ripe tomatos (I just used tomatoes on the vine, but ROMA tomatoes work best because they aren’t as watery and keep their shape nicely when chopped)
Garlic flakes, or FRESH garlic works great too
Fresh Squeezed Lime
Cayenne Pepper

Dice up your tomatoes – I did 3 tomatoes on the vine, but would probably do 5 or 6 Roma tomatoes.
Dice up your garlic, do a clove or two – or add some dried garlic flakes, I’d add about a teaspoon.
Squeeze the juice and pulp out of half a lime.
Dice up a handful of cilantro finely.
Add half a tsp of salt (you can always add more to taste)
Dice up a quarter of an onion.

Add a dash of cayenne pepper. Combine all ingredients in a bowl. Let it sit in the fridge for a few hours and mix to allow flavours combine.  Keep in a ziploc container for up to a few days in the fridge.

Makes a about a cup of salsa. Add more ingredients to make larger batches.  You can add your own seasoning to taste and adjust for the flavors you appreciate!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>