Wednesday, October 9, 2013


Julip Made Pico de Gallo recipe1 Pico de Gallo is pretty much the standard of salsas in my book.  It is great to have on hand for a quick snack with some corn chips, to add to eggs in the morning for a speedy breakfast, and also a fantastic party staple.  I mixed up two large bowls for the recent Dia de los Muertos bridal shower I threw: one mild and one spicy.  Just make sure to label the spicy one so guests aren't surprised.  For the rest of the Dia de los Muertos party menu see here.
Julip Made Pico de Gallo recipe2 Ingredients (make 2 large salads)
  • 1 medium purple onion, diced
  • 4 large vine-ripened tomatoes, diced
  • 1/4 cup fresh cilantro, chopped finely
  • 1/2 lime squeezed
  • sea salt for taste
  • add 1/2 Jalapeno, de-seeded and minced for the spicy version
  1. Mix the onion, tomatoes, and cilantro in a large bowl.  Top with fresh squeezed lime juice.
  2. For the spicy version, add the minced Jalapeno and let sit.  The longer it sits the longer the flavors develop and the spicier it gets.
  3. Don't add the salt until just before serving or else it will draw the water out from the tomatoes and you will end up with very water Pico de Gallo.
  4. Enjoy!


  1. holy yum! My husband will totally love this recipe. Thank you! xx Alecia www.likesof.us

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