Friday, October 2, 2009

Homemade Pico de Gallo

10-14 Roma tomatoes
1 white onion
2 jalapeno peppers
3/4 bunch cilantro
fresh garlic
olive oil
salt and pepper

Dice and combine tomatoes, white onion, and jalapenos (seeds removed!).

Chop cilantro into small pieces. Add to tomatoes, etc.

Add about 1 tsp minced garlic. (We buy the kind in a jar, but you can use what you have. Amounts will vary based on whether you use fresh or powdered.)

Add 3-4 TBSP vinegar, 3-4 TBSP olive oil, and salt and pepper to taste.

Serve with tortilla chips.

Makes 4-5 cups.

Comments from the cook: This is our ALL-TIME favorite fresh food. We make it for our annual Cinco de Mayo celebration and it is always a hit. Lately, we've been enjoying it over tacos and can't get enough of it.

Generally, I try to find some firm tomatoes, and a few that are more ripe. This recipe is best served the next day, as the flavors really come alive when chilled overnight. Unfortunately, it does not "keep" very well...and only lasts a couple of days in the fridge. That is, if you have any leftovers! :)

For a true onion-hater like me (it's a miracle I eat this, mind you), I like to keep the ratio of tomatoes to onions equal. Choose the size of onion based on your preference. Enjoy!
Adapted from a recipe found online, long ago


  1. i will have to try this one too...i am not sure if you and Brian are fond of cafe rio house dressing...if you are we have this wonderful dip that is similar and is always a huge hit.

  2. Katie, yes please! Send it on over :)

  3. WAHOO...SHE IS EATING ONIONS....I WIN!!! (she never ate them when I cooked with them...)


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