Pico de Gallo

This recipe is a crowd pleaser in my household. I modeled it after some of the flavors from our favorite restaurant in Puerto Vallarta.


4 Tomatoes Medium

1 Red Onion Medium

1 TBSP Garlic Minced

1 Lime Juiced

2 TBSP Cilantro Fresh Chopped

1 TBSP Apple Cider Vinegar

Jalapeño Diced (1 = Hot, ½ = Medium, 0 = Mild)

Sea Salt and Cracked Pepper to taste

Dice tomatoes and onions and put them in a plastic bowl (metal can alter flavors), use your hands and squish it all together, the onions will help you extract the juices from the diced tomatoes. Add the jalapeño if you choose, every jalapeño is different, my scale is just a guideline, if you are picky with spice make sure you start small and taste test. If you like a finer texture you can also put everything in a food processor and give it a couple chops.

Next add garlic, lime juice, cilantro, and apple cider vinegar, and salt and pepper. The apple cider vinegar adds a great flavor but it also acts as a natural preservative and should make this recipe last in your refrigerator for about three weeks. I like to use a chalk pen to mark the date it was made on the lid of the jar to keep track.

This recipe makes enough to fill two 500ml jars.

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