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Pico de Gallo

Pico De Gallo with chips

We love pico de gallo.  It’s so festive, like little bits of colorful confetti, and so yummy.  Pico de gallo is a great summer food when the tomatoes are in season, and lucky for us, here in October, tomatoes are still ripe and delicious in Xiamen, where today I was sweating in my long pants and black t-shirt in the blazing sun.  Especially on the bus where about 100 people were crammed into a bus that should fit about 40, and the little Chinese man in front of us in a straw cowboy hat kept giving us inquisitive glances when he noticed us speaking in English.

I love how when Chris and I go out, I’m the one who gets the stares. Not the 6’3” tall white guy, but the normal sized Chinese girl sitting next to him.  In a land of 1.3 billion Chinese people, how am I the anomaly???

It’s simple of course.  I’m with the white guy, and I’m speaking English.  Most people in our neighborhood just don’t have a frame of reference for someone strange like me.

Pico De Gallo Close

Anyway, back to the fresh tomato salsa.  It’s delicious.  And we’re hanging on to summer for as long as we can.  And you should make it asap – it’s the easiest thing in the world, and soon tomatoes will be mealy, pale shadows of their former selves, so go grab the last ripe ones while you can.

NOTE: If you can find a good mango (and with our crazy food distribution networks around the globe now, you can find mangoes almost all through the year), try chopping one up and throwing it into this salsa. Trust me. Your taste buds will swoon.

Pico De Gallo

Pico de Gallo (Fresh Tomato Salsa)

This is seriously so easy, and feel free to adjust the proportions of different ingredients to taste.  Chris doesn’t love cilantro (I know, what a weirdo), so I added a little less.

1 red onion
4 ripe tomatoes
½ cup chopped cilantro, lightly packed
2 jalapeño peppers
juice of 1 lime

Chop onion and tomatoes and jalapeños into small dice (leave the seeds if you like it spicy – that’s where the heat is).  Mix everything together, including cilantro and lime juice.  Salt to taste.

Important!  Do not rub your eyes while you are chopping jalapeños! Not unless you want to find out the hard way (like Chris did), how nasty that can be.

By the way, if you live in China like me, those ubiquitous skinny green chilies will work just as well if you can’t find jalapeño peppers, though we actually did find them at a supermarket called RT-Mart.

And don’t forget to toss in a diced mango if you’ve got one!

7 comments to Pico de Gallo

  • Yes, rubbing your eyes with jalapeno juice is a bad idea, I stood in the shower running water over my open eye for like 10 mins.
    I second the mango idea!
    I miss Mexican food, Chinese people don’t seem to like it, so there are no good Mexican restaurants around. I can’t wait to go home and get a nice big carne asada burrito and some horchata!

  • This sounds great, I love pico de gallo! Isn’t it amazing that just a few ingredients can come together to create something so delicious.

    Also, we nominated you for an award, take a look at

    Thanks, Joanne and Adam

  • First of all, I am so glad you spelled “jalapeños” correctly! So many bloggers forget the requisite tilde on the “n” (ñ). Anyway, the pico de gallo looks great. I think the more authentic version uses green onions, but if you’re out of that stuff, you might as well use what you have, right? I love homemade pico de gallo.

    P.S. I know how you feel about the stares. I get them all the time when I speak Spanish, Portuguese, or Italian.

  • Camilla

    Green onions? Do you just chop them up and add them to the mix in addition to all the other stuff?

  • Love to add Pico de gallo to so many of my meals. I don’t eat it traditionally with chips, but I top my steamed veggies and lean proteins with it to add loads of flavor. Thanks for the clean, healthy, yummy….eye catching recipe!

  • Simply delicious! Thank you for sharing. Will give it a go when my car is out of the garage for maintainance :-D

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