In-School Time

Pico de Gallo (IST)

Pico de Gallo. It's fresh, seasonal in the summertime, and full of flavor! Great as a side or incorporated into a dish.


8-10 “Roma” or plum tomatoes, diced small

½ teaspoon salt

1 medium white onion, diced small

1 jalapeño, minced and seeds removed

½ cup fresh cilantro, leaves only, minced

1 lime, juiced

1 ripe avocado, chopped

Tortilla chips, for tasting


  1. Core and dice the tomatoes. Add 1/2 teaspoon salt to the diced tomatoes and set aside for as long as possible.
  2. Dice the onion. Separate the leaves and stems of the cilantro and mince the leaves. Discard cilantro stems. Cut the stem from the jalapeño, cut the jalapeño in half, and remove the seeds. Discard seeds and mince. Wash hands well after handling the jalapeño. Combine jalapeño, onion, and cilantro in a bowl.
  3. Cut lime in half and squeeze juice into a bowl. Cut the avocado into two pieces. Remove theavocado seed and discard, then scoop out the insides of the avocado with a small metal spoon.Cut avocado into ½ inch cubes. Discard avocado peel. Add avocado cubes to the bowl with the lime juice.
  4. In a large bowl, combine the tomatoes, onion, jalapeño, cilantro, avocado, and lime juice. Gently stir so all ingredients are evenly distributed. Serve and enjoy!


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