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  • Writer's pictureAmanda Saffer

Pico De Gallo

Ready: 15 minutes

Serves: ​a medium size bowl

Pico de Gallo is packed with antioxidants, vitamins, minerals, and phytonutrients that may increase immunity and decrease inflammation.


●  4 Roma tomatoes

●  1 red onion

●  1-2 serrano peppers or 2-3 jalapenos (serranos are smaller and spicier)

●  1 bunch of cilantro


  1. Tomatoes- wash and core, scoop out all the seeds and discard, dice into small and chunky pieces

  2. Onion- dice the entire onion into small pieces

  3. Peppers- core and deseed, discard the seeds, dice into small seeds (be very careful not touch your face after handling the seeds)

  4. Cilantro- rinse and shake off excess water, pat dry with a towel, chop by moving the knife back and forth for a finer chop, chop the stems or discard them

  5. Add salt to taste


Great on tacos, burritos, with chips and guacamole, and my husband even puts it on avocado toast.

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