Pico de Gallo

pico de gallo

Pico de Gallo is a great recipe to make in the summer.  All the ingredients are at their peak of flavor and are plentiful in the farmers markets. You might even have an over abundance of tomatoes in your own garden, so why not whip up a batch to munch on!

This version comes from my mother-in-law, and includes avocado, which I love for that extra creamy texture.  Many Pico de Gallo’s don’t have avocado though, so you can always customize this recipe to your taste or what you have on hand. Here is Abuela’s Pico de Gallo…

pico de gallo

The difference between a pico and a salsa is pico’s are generally made up of tiny chunks of these fresh ingredients, where a salsa is more liquid (and quite often just liquid).

So start chopping…

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pico de gallo

I used the few little peppers I had from my garden, but use as much as you like if you want more heat. Add some lemon juice and mix everything together.

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pico de gallo

Fantastic on chips or add to tacos, burritos, etc… enjoy!

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pico de gallo

Pico de Gallo

Prep Time: 25 minutes

approx 3 cups

Pico de Gallo

Use organic, locally sourced ingredients whenever possible.


  • 1 onion, chopped
  • 1 avocado, chopped
  • 4 roma tomatoes, discard middle and chop
  • 2 medium jalapeños, seeded and chopped
  • 4 sprigs cilantro, discard stems and chop
  • 1/2 lemon juice
  • salt to taste


  1. Add all chopped ingredients to your bowl
  2. Squeeze lemon juice over everything and mix
  3. Add salt to taste
  4. Refrigerate for about 30 minutes... if you can wait that long!


My mother-in-law says she sometimes adds garlic powder as well.

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