Pico de Gallo

One of my best friends is currently in New York cursing me out under her breath for cooking her favorite meal when she is on the other side of country. She saw the videos on Snapchat and started salivating. This pico is amazing. Get you some and change your life.

Pico de Gallo is not hard at all to conquer. Just make sure you chop everything in equal sizes and you'll be fine. As I tell students, "It doesn't have to be perfect. It has to be functional."

Pico de Gallo is about balance. It's a fine line to walk between delicious and disaster and people have a hard time staying on it. I ruined several batches of pico in 2012 and then one day, I figured it out. I have a strong chemistry background and it was like balancing equations in the lab. I wrote it down and never forget it. I committed myself to this recipe... 4 Roma tomatoes, a small onion, 2 medium sized jalapeno peppers, 2 hands full of cilantro, a little lime juice and a dash of salt. When I feel spunky, I leave the seeds of the peppers in the pico. When I feel like being a true warrior, I add a dash of pineapple juice and cayenne pepper. I hope you enjoy the pico. It's simply fantastic.


  • 4 Roma Tomatoes, diced
  • 1/4 c.  Red or White Onion, diced
  • 1/3 c.  Cilantro, chopped
  • 2 Medium-sized Jalapeno Peppers, finely chopped
  • 1 Small-sized Lime, juiced
  • 1/2 tsp. Kosher Salt
  1. Combine tomatoes, onion and jalapeno peppers in a bowl.
  2. Add 1/2 of the lime juice then taste. If you need more lime juice, add more. If you need salt, add it.
  3. Stir the pico well and drain the excess liquid.
  4. Serve with warm tortilla chips.