Homemade Pico de Gallo

Homemade Pico de Gallo
Blogging is a funny business. Some bloggers are professionally trained in what they blog about (e.g. fashion and culinary training). Others have backgrounds in photography or graphic design. And there are those of us with PhDs in history who never considered themselves creative! You can guess where I fall in that lineup. While it would be great to have more help and training in all of the facets related to blogging, I really enjoy learning new things and am in shock at all of the things blogging has forced upon me in the last few years. But every once in awhile, you have a chore to do that just doesn’t happen easily, and yesterday was one of those times. I spent a good chunk of yesterday working on the email signup and format. With forty seven tabs open in my browser to figure out the minutia needed to format it properly, my brain was on the verge of exploding. I finally finished!! You can sign up for daily emails to keep up to date with everything fashion, food, and frivolity here!

After all that mind-numbing work, all I wanted was a bag of tortilla chips and a bowl of homemade pico de gallo because chips and salsa make everything better, don’t they?? I think so! This recipe has been a favorite of mine for a few years now and I don’t make it nearly enough. Salsa is delicious in many forms, but there’s something magical about homemade pico de gallo. The freshness of the flavors and the way they all continue to marry together over the first hours and even over the next day or so. This recipe makes a lot so invite your friends over to enjoy it or even to help you whip it up. Homemade pico de gallo takes a lot of veggie chopping, so why not spread the delicious work out!

Homemade Pico de Gallo Homemade Pico de Gallo Homemade Pico de Gallo Homemade Pico de Gallo




Yield 12


  • 5 cloves garlic (2 Tablespoons)
  • 2+ jalapeno peppers, seeded, deveined and chopped
  • 5 large Roma Tomatoes, finely chopped (4-5 Cups)
  • 1 medium onion, finely chopped (approx. 1 1/2 Cups)
  • 1 bunch cilantro, chopped (approx.1 1/2  Cups)
  • 1 teaspoon salt
  • 1/2 teaspoon lime zest
  • 3 Tablespoons lime juice (1-2 limes)


  1. Mince garlic and jalapenos in food processor. Jalapeno peppers are not that spicy in this salsa. Feel free to continue adding pepper to reach a mild heat - of course spice is all to taste!
  2. Combine all ingredients in a large bowl and refrigerate overnight. Season with salt and lime juice according to taste.


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