Anthony’s Pico de Gallo

August 3, 2017

Pico de Gallo


It’s an exciting time in My Not So Pioneer Life when the tomatoes start to ripen. I have always been lucky growing tomatoes whether it be 1 plant or 16 plants! Yes I have 16 tomato plants happily growing in the front of my house.

The number 1 reason I plant tomatoes is to can them and use them through the winter. I use my tomatoes for pasta sauces, pizza sauce, tomato soup or our signature family dinner, hamburger macaroni and tomato.

But I am not the only one patiently waiting for the tomatoes to ripen. Anthony loves turning our homegrown tomatoes into Pico de Gallo. Over the years Anthony has tested out many different salsa recipes. We have also been fortunate having very giving neighbours share their homemade salsa.

Like anything, it’s always nice to have your own signature recipe and tonight we finally sat down so that we can share it with you!


Anthony’s Pico de Gallo



Start by juicing the lemon and limes into a large mixing bowl.

Mince the garlic, as much or as little as you like and add it to the bowl.

Dice the rest of the ingredients, add them to the bowl and gently stir to combine.

Now it’s time to add the spices. I have left you with two options, you can mix the spices yourself or you can trust a premixed tex mex version like the McCormick Tex Mex seasoning we sometimes use.


Add the spices to the bowl and again gently stir to combine.

You can enjoy this pico de gallo fresh or let it sit in the fridge overnight.

It will keep in a covered container for a week, if it lasts that long.

Remember, you don’t have to limit this pico de gallo to just tortilla chips. It can be used as a garnish for just about anything. This recipe can spice up a pasta dinner, use it on tacos or serve it next to chicken and rice. The possibilities are endless!!


Perhaps the best use for pico de gallo is in a chicken taco and if you’re looking for mood music to go with this recipe. This song is guaranteed to be stuck in your head for at least the half hour it will take to chop the produce.

picture of pico de gallo in a bowl with a tortilla chip


Anthony’s Pico de Gallo

Prep Time: 30 minutes

Total Time: 30 minutes

Category: appetizer

Cuisine: mexican

Yield: 6 cups

This recipe makes it easy to enjoy garden fresh Pico de Gallo any time of the year.


  • 1 lemon
  • 2 limes
  • 5-10 cloves of garlic (depends on your taste)
  • 5 tomatoes
  • 1 red onion
  • 1 jalapeno pepper (seeds removed)
  • 1 celery stalk
  • 1 broccoli stalk (if available)
  • Spice Option 1
  • 2 tbsp chili powder
  • 1 tbsp cumin
  • 1 tsp turmeric
  • 1 tsp ground mustard
  • 1 tsp oregano
  • Spice Option 2
  • 1/4 cup McCormick Tex Mex Seasoning


  1. Juice the lemon and limes into a large mixing bowl
  2. Mince the garlic, add to bowl
  3. Dice the remaining ingredients, add to bowl
  4. Add spices
  5. Stir to combine


Store in the refrigerator for up to 1 week in a sealed container.

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