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Pico de Gallo

This recipe screams summer (and Casey!). Another find from Pinterest and another memory of her calling me one afternoon to say, "COACH! Get over here and taste this."

So simple and so fresh. I have made a couple tweaks from the one she found on Pinterest, so I'm calling it my own. DEAL.

5-6 Roma or Campari tomatoes, chopped

1 small RED onion, chopped

2 serrano or jalapeño peppers, seeded and minced

1 clove garlic, minced

2 T freshly squeezed lime juice

1 tsp. garlic salt

1 tsp. sugar

Salt and pepper to taste

Optional: ½ Cup fresh cilantro, chopped*

*Several relatives I have are genetically predisposed to tasting soap when they taste cilantro. So I only put a little in a batch for John Moore, and he didn't really notice.

If the onion is strong, chop and soak in water while chopping everything else.

Mix all together and let sit in fridge for at least an hour to let favors come together.

Serve as salsa, on fish tacos, on turkey burgers, on quesadillas. . .whatever!


Frankie's Olive Oil

Williams Sonoma Croissants

Joe's Stone Crab Claws

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