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Thursday, July 23, 2020

I am not sure when my love for Pico de Gallo started, but I’m pretty sure it was before I can remember. As a kid, my parents would put a limit on how many chips and salsa I was allowed to eat. Or else I would eat all of it, every time. If I were stranded on a desert island and I was allowed only one thing to eat for the rest of my life it would be chips and salsa. So, the point is, salsa is life.

My favorite salsa variety is Pico de Gallo. Not that I don’t love them all, but Pico stands above the rest. Fresh, bright, and just the right spice.

Let me show you how I make Pico de Gallo.

This recipe makes about 5 cups.



  • 12 Roma Tomato’s
  • 2 Limes
  • 1 Medium White or Red Onion
  • ½ Bushel Cilantro
  • 1 to 2 Serrano or Jalapeño pepper
  • 2 Stalks Green Onion
  • ½ Tablespoon Salt


To Make

Chop the tomatoes, onion, and peppers into small pieces. I go for about the size of an uncooked pinto bean. Juice the limes. Dice the cilantro and green onion. Combine everything into a mixing bowl and add salt. Mix.

You can eat the freshly made pico right away or set it in your fridge for the juices and flavors to marinate together. It will keep fresh in your fridge for a week.


I hope you enjoyed this meal! If you would like to see more recipes and meal ideas follow me on Instagram @connor.cooks or visit my website www.connorcooksfood.com or shoot me an email connorcooksfood@gmail.com.