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

1 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 to 2 ripe avocados, chopped

Tortilla chips, for tasting


  1. Dice the tomatoes. Set a fine mesh strainer or colander in a bowl, then combine the diced tomatoes and 1 teaspoon salt in the strainer. 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. Remove the peel and core of the avocado, scoop out the insides with a spoon, and use a knife to cut into ½ inch cubes. Add to the bowl with the lime juice.
  4. Discard the liquid from the strained tomatoes. In a bowl, combine the tomatoes, onion, jalapeño, cilantro, avocado, and lime juice. Salt to taste, and gently stir so all ingredients are evenly distributed. Serve and enjoy!


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