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Pico de Gallo


5-8 tomatoes (seeded)
1/2-1 red onion (to taste)
1 jalapeno pepper (or more to taste)
2 medium cloves garlic
juice of one lime
1 tablespoon olive oil
4 tablespoons chopped fresh cilantro
1 teaspoon coarse salt
1/2 teaspoon fresh ground black pepper


  1. Seed and dice tomatoes.
  2. Chop onion, jalapeno and garlic to a fine consistency.
  3. To these ingredients, add the fresh cilantro, salt, pepper, olive oil and lime. Mix well.
  4. Cover and refrigerate for at least 3 hours.
  5. Best if served the next day.