For the Love of Produce – Recipe: Pico de Gallo


We are in the process of getting ready for our next summer event, our annual family reunion.  We are lucky in that it is not technically out-of-town for us, but it still takes us away from our home for a few days.  So, all of the travel prep still needs to be done – clean house, buy groceries to take with us, wash sheets, pack. Yes, I clean house and wash sheets before we travel.  I like to come home to a clean, organized house so that I can start fresh with the unpacking, laundry, etc.

We get an added little bonus at the reunion this year.  My sweet sister-in-law is expecting a baby, my first nephew, so we are having a baby shower while we are there.  I am in charge of the dessert bar.  The desserts will not be gluten-free. But, I am baking special treats for my sweet gluten-free boy so that he will not miss out on anything.  And, since we are in this together, I will be joining him with the gluten-free sweets. I just now discovered Gluten-Free Girl last night, and I am so excited to try some of her treats.  I love her passion for food and for making sure that a gluten-free world is still a tasty one.

Today we went to several stores, one of which is one of my favorite places to buy produce.  It is a farmer’s market grocery store, and their produce prices are excellent.  We picked up a little bit of everything, mostly so that we would have fruit for breakfast and vegetables for our pizza night and some pico de gallo for snacking.

Since I am not preparing any new recipes today, I wanted to share the pico de gallo recipe that we love.  I am sure that this is a similar recipe to one that you prepare for your family.  It is a little spicy for the littles, but Sean and I love it.  Oddly enough…I do not like tomatoes….except in pico de gallo.

Pico de Gallo

Pico de Gallo

Serve with tortilla chips and watch it disappear.


4-5 tomatoes, finely chopped

1 jalapeno, seeded and chopped

1/3 cup onion, finely chopped

1/4 cup cilantro, finely chopped

1 lime

kosher salt


  1. Chop the tomatoes and add to a bowl. I do not use the seeds or tomato pulp in my pico. As I noted above, I am not a fan of tomatoes, and I think that it is a texture thing. So, I just use the true meat of the tomato for the pico, and I chop the tomatoes very finely.
  2. Add the chopped jalapeno, onion, and cilantro.
  3. Squeeze the juice of 1/2 of the lime and then sprinkle with kosher salt.
  4. Gently mix together and taste. You can add more lime and/or kosher salt, as needed.


Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Shenandoah Growers Organic Fresh Herbs.