Pico de Gallo

Who does not love pico de gallo? In its simplest form it is often know as salsa fresca, or fresh salsa, meaning uncooked. It is this time of year in Wisconsin where we are harvesting our garden. We have an abundance of tomatoes, chilies, onion, and whatever else we through together back in early Spring.

Pico de Gallo

This past week yielded plenty of family get togethers, and I was able to host one of the dinners. As I wanted to do a bit of a theme, and requests came in for Thai food, I had to immediately put a halt on that, and decided to go with Mexican. After all, it was a perfect day for margaritas after a long week at work! So I planned the menu which started with pico de gallo, arroz con gandules, and chimichangas. A masterpiece and a fun one at that.

Instead of going with a standard pico de gallo, I wanted to update it a bit, and this was a perfect time to take advantage of that opportunity. Let’s get started on this fresh, and delicious recipe.

Serves 8


  • 6 large roma tomatoes, or beefsteak, cut into cubes
  • 3 serrano chilies, seeds and ribs removed, chopped
  • 6 radishes, thinly sliced then chopped
  • 1 cup of fresh corn kernels, lightly steamed
  • 1 cup of yellow onion, diced
  • 1/2 cup of fresh cilantro, chopped
  • juice of one lime, approximately 2 tbsp
  • salt and pepper to taste
  • Your favorite tortilla chips

To a large bowl, toss in all of the ingredients and mix well. Taste and season with salt and pepper. Place the mixture in your serving dish and serve with your favorite tortilla chips.

You get super fresh ingredients for a really healthy appetizer. This can also be used on tacos, served with crackers, or heck, eaten by the spoonful. Enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

One thought on “Pico de Gallo

  1. My favorite recipe uses chipotles, avocados, black beans, corn, red onions, cilantro, lime juice and roma tomatoes. It’s brilliant for barbecues, as it tops burgers and brats really well.

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