Pico de Gallo


One herb I failed to grow this year was cilantro.  Bummer!  I substituted fresh parsley and ground cumin in place of the cilantro that makes Pico de Gallo so scrumptious!

6 small tomatoes (fresh from the garden)
1/2 red onion ($.35)
1 garlic cloves, minced ($.05)
1 hot pepper, optional if you wanna a “kickin’ pico de gallo” (fresh from the garden)
Few bunches of fresh chopped parsley (from the garden)
1 tsp ground cumin ($.05)
1-2 Tbsp lime juice, to taste ($.05)
Salt and Pepper

1. Remove tops and seed the tomatoes. Dice into 1/4 inch sized pieces.
2. Chop red onion into similar size pieces.
3. Mince garlic cloves.
4. Remove tops and seed (if you want!) the hot pepper. Chop into itty bitty pieces.
5. Chop parsley.
6. Combine diced tomatoes, chopped onion, minced garlic and chopped hot peppers with chopped parsley, ground cumin, lemon juice and salt and pepper.
7. Serve with favorite South of the Border cuisine!

Cost $.50 for about 2 cups

We had quite a bit leftover, so I’ll toss it into a cheese quesadilla for “the adults” lunch tomorrow!

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  1. says

    Thanks for the post. I grew cilantro this year, but we had an early bout of heat and it has already gone to seed. However, I do have a bunch of parsley so it was nice to see the substitution with cumin. I just made it and it is fabulous!!

  2. Ninja Mom says

    Love the recipe, but have suggestions. Pico isn’t Pico unless it has cilantro. Unfortunately, I would have to say that you need to run to the store and spend the 50 cents to buy a bunch of it. Also, no self-respecting Mexican (or Texan or Colombian) would make this with red onions. I do applaud your resourcefulness – keep up the good work!

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