Pico de Gallo

in Veggies

Pico de Gallo

Is there any herb as misunderstood as cilantro? My grocery store labels it as “Chinese parsley,” but the locals here use it to achieve fresh Mexican and Tex-Mex flavors. People either love it or hate it. They jump at the chance to cook with it or shudder at the thought of adding dish soap to their plate.

I love cilantro – I am even growing some in my garden. I am thankful to be so fortunate as to not carry a gene that turns all that wonderful leafy goodness into soap in my mouth. I’ll add it to salsas and frittata, roughly chop a handful for marinades and pasta, process it into pesto or cilantro mayo, or add the whole leaves to a panini much like a “normal person” would use lettuce.

Pico de gallo is one of those dishes that allows every ingredient to share the spotlight. Tomatoes, onions, jalapenos, and cilantro – each having its own distinct flavor and each contributing equally to the freshness of the dish.

Pico de Gallo

Serve it as a dip with chips or as a condiment or garnish with tacos, quesadillas or grilled chicken.


  • 1/4 cup jalapeno, finely chopped and seeded
  • 1/4 cup cilantro, chopped
  • 1/4 cup red and/or onion, chopped
  • 1 cup tomatoes (2-3 romas), seeded and chopped
  • splash of lime juice (from 1-2 wedges)
  • pinch of salt


  1. Stir all ingredients together and allow to sit at room temperature for 30 minutes.
  2. Stir once again before serving.


Yields: ~2 cups

Source: Confections of a Foodie Bride

Estimated time: 40 minutes

10 comments… add one
  • I love cilantro. I use it constantly. I make homemade salsa a lot and on the odd occassion when I have to substitute curly parsley instead, you can really notice the difference!

  • I love cilantro, too! It bums me out that I can’t use it as often as I would like when cooking for others.

  • I am a cilantro lover too and like you, add it to soooo many things.

  • What a beautiful picture! Chinese parsley, that is too funny.

  • Deborah

    I LOVE cilantro. I use it all of the time when cooking Mexican or Tex-Mex dishes. I don’t understand how people don’t like it!

  • And I’m one of those with the anti-cilantro gene. A friend suggested that I try it again, in a small amount…maybe the first time was an overdose.
    I think I will, I hate to be left out of something so dearly loved by so many… Now, where can I find a small amount…

  • I also just LOVE cilantro. But when I was catering houseboat trips I quickly learned it’s the one ingredient you can’t sneak by anyone. I always asked if there were people who didn’t like it and if so, I’d make two batches of whatever I was making, some with and some without. Can you believe, I don’t remember making pico de gallo, and it’s so good in so many things. I need to get some fresh jalapenos and make some!

  • I too am a cilantro lover and pico de gallo is something I can’t do without!

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