• Cheyenne Crennan

Pico de Gallo

Updated: Dec 17, 2020

Pico. A staple to Mexican cuisine since, forever. I don't actually know that, it could've been discovered in the 90's and I'd have been none the wiser BUT, I dig it.

My favorite food is Mexican food, particularly taco salad and nachos, so of course, its dull and sad without the pico. You can use diced tomatoes and it's not bad, but it's not the same.

I have a few tricks and tips up my sleeve surrounding this fresh salsa, mostly because as long as you have the basis of it, diced plum tomatoes, onion, cilantro, salt and olive oil, you can get creative.

I always use red onion in pico. Yellow or white onion is for bruschetta so I have to keep them separate, considering I may have them in the fridge at the same time and I need a clue (LOL).

The garlic is in there too. I got excited and just flopped it in off my knife before I took a picture.

Next up, cucumbers. Yep. Cucs. I dissected one of the best pico de gallos I ever bought and the only thing I figured out a was missing from my fresh ingredient list was diced cucumbers. They give the salsa this fresh element with a nice bite.

In the best of fresh salsas there will be fresh cilantro, but I want to appeal to the realistic kitchen and consider they may not generally keep fresh cilantro around at any time. Fresh herbs like cilantro also parishe pretty quickly before you'll be having a Mexican dish again, so McCormick makes dried cilantro and yaaaas it does the same thing. Tastes the same, often times my family can't even tell, and guess what? For those of you who HATE pico because the fresh cilantro gives you a taste of soap, there is no soapy after taste! A miracle.

Next I put about two cloves of fresh chopped garlic, a little garlic powder, salt and a SPRINKLE (unless you're looking for a real kick) of cayenne pepper. Drizzle with olive oil, squeeze half a lime and you are in business.

All you need now is tacos.

And a margarita.


4 plum tomatoes

1/4 cup of diced red onion

1 mini cucumber

2 garlic cloves

Olive oil

Cilantro ( 1 TSP fresh or 1/2 TSP dried)

A sprinkle of cayenne pepper

1/4 TSP garlic powder

Salt and pepper to taste


1. Diced tomatoes, red onion, cucumber, garlic cloves. Add to mixing or serving bowl

2. Chop cilantro if using fresh

3. Add all seasoning

4. Squeeze half a lime

5. Drizzle olive oil, mix.

6. Refrigerate for an hour for best taste

7. Enjoy!

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