Pico de Gallo

Pico del Gallo.  It’s on every table at every Mexican restaurant in this town.  It’s versatile, easy, fresh, and delicious.  I use it a lot because I’m not a big hot sauce fan.  In fact, at one of the most popular restaurants in this town, I can’t even eat the pico because it’s too spicy for me.

It’s most often eaten with chips, but I put it on my tacos, every type of taco that I eat; I’ve often tossed it with cold leftover noodles for a salad, and even put it in a “torta” (sandwich), as long as it’s not too liquidy.

Make sure you use a white or Spanish onion for this.  They are most popular here and the reason is that they are not so pungent when raw.  If you use a yellow onion it will be way too strong and overpower the other flavors.

Most commonly used here is the jalapeno pepper, but if that’s too strong for you or the children at your table, use a bit of poblano pepper instead: it adds a nice crunch and is mildly hot so gives a tiny bit of heat.

Happy healthy snacking!



  • 1 lb tomatoes, finely diced
  • 1/2 white onion, finely diced
  • 1/2 bunch cilantro, finely chopped
  • 1 TAB jalapeno, finely diced
  • 1 small lime, freshly squeezed
  • salt


Combine all ingredients in a bowl and season with salt to your liking.

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One thought on “Pico de Gallo

  1. Now that we have settled back to our life here in Nova Scotia it’s great to re-live our wonderful vacation in Mexico by enjoying a Friday night with out favorite new appetizer Pico De Gallo. Great recipe!!

    Liked by 1 person

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