Thursday, March 15, 2012

Pico de Gallo

Pico de Gallo

It's not just for dipping chips in! I put this wonderful concoction on a multitude of edible dishes. Love to scramble up an omelet with cheese, then top it off with some freshly made Pico de Gallo. Or how about grilled chicken breast with melted provolone cheese, then top it with the fresh goodness. Burritos and cheese enchiladas are also a good choice to add it to. 

It's quick to whip up a batch. And with spring time just around the corner, it's very doable to grow all the ingredients in your own garden. I do, well except for the salt that is.

First I chopped 4 large tomatoes
 Then chopped the onion.
 Then added 1 jalapeno pepper chopped finely,(sometimes I add more depending on how spicy I want it) some fresh cilantro finely chopped, and the juice of 3 small limes, then salt to taste.

I usually keep this made up most of the spring and summer time. My family loves it! Hope you enjoy. :0)

I'm linking this to:
Metamorphosis Monday
Show Me What Ya Got 

From the Heart,



  1. Hi Jana, I always wondered how to make pico de gallo now I know thanks to you. Thanks for coming by my blog and leaving kind words. I'm a new follower.

  2. I'm drooling now Jana, LOL! Can't wait to try your recipe.

    I'm your new follower on Linky. Hope you can follow me too :D

    Witha @


I love comments and I always take the time to write you back to say "Thanks" if you don't have your setting to noreply. Just know that I appreciate each and every comment left. They make my day!