The Meal Planner

Has anyone noticed it has taken me two weeks to post one week of recipes? I do have excuses for my absence, all of which involve company...and being lazy. My dad was here visiting this week and I found it difficult to steal away and write posts. I'm going to attempt to catch up before I post my new meal plan on Sunday and pretend that a whole week of meals didn't slip into the abyss.

Back to pico de gallo. The fresh flavors of a pico de gallo salsa are a nice change from the jarred variety. It has more zip and pow on your tongue from the raw pungent onions, peppery cilantro, sour lime and of course the heat of the chile. It is a perfect condiment on Authentic Mexican Tacos. Or even just on it's own with tortilla chips to scoop up the deliciousness.


Makes about 1 1/2 cups

2-3 large ripe tomatotes, diced
1/2 medium red onion, diced (or about 6 green onions)
1/2 jalapeno, deseeded and finely chopped (this is the heat level I like, so adjust to your own tastes)
1 tbsp lime juice
1 clove garlic, finely minced or grated
1/4 cup cilantro, chopped
Salt and pepper

Dice the tomatoes and add to a bowl. I like to deseed my tomatoes, but that's because I deseed tomatoes for everything I make...I'm not a fan of the goopy stuff. Feel free to just chop them without deseeding because it's not totally necessary for this recipe. Add the rest of the ingredients to the bowl and stir to mix thoroughly. Taste and adjust salt, lime juice, cilantro and/or jalapeno to your liking. Serve with taco's or as dip for tortilla chips.

Click here for printable version of Pico de Gallo


Really fresh and really delicious. I love pico de gallo on it's own but it was absolutely fantastic on the Authentic Mexican Taco's I made. What I like about making pico de gallo is that it's a dish that you don't really need a recipe for. You just chop ingredients and mix them together. Yes, you have to make sure all the flavors are in balance but the nice thing is you can alter and adjust to your own tastes. I like that.

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1 Response
  1. Trish Says:

    I could eat my weight in pico every week all summer long when tomatoes are in season.
    Not so much in the dead of winter when the only tomatoes available are...well...gross.
    I make it pretty much the same as you. Good stuff!