Email Us!

Have a question?  Have an idea to share?  We want to know!

We'll get back to you at the email address you provide.

Thank you!


Name *

123 Street Avenue, City Town, 99999

(123) 555-6789


You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

DSC03120 (2).jpg

Pico de Gallo

This delicious, fresh salsa adds a burst of flavor to almost anything, from scambled eggs to tacos. Originally created for our Mexican Cooking Fiesta class, this recipe was featured in our Mostly Plants series.

Pico de Gallo made in the Adventure Kitchen

Pico de Gallo made in the Adventure Kitchen


2 cups of ripe tomatoes, seeds and juice removed, diced small (click here to learn how to do this easily) 

1 cup of yellow or white onion, diced small

About 15-20 sprigs of cilantro, roughly chopped (about 1/4 cup chopped)

1 jalapeno or serrano chile, diced small (about 1 Tablespoon or less to start with, more if desired)

Juice of 1 lime (about 1 1/2 Tablespoons)

3/4 teaspoon coarse salt



1.   Combine the tomatoes, onions and cilantro in a bowl.

2.  Stir in the lime juice and salt, and about 1 Tablespoon diced chiles.

Making Pico de Gallo in the Adventure Kitchen, summer 2014.

Making Pico de Gallo in the Adventure Kitchen, summer 2014.

3.  Taste it with a bit of whatever you're serving it with - a tortilla chip if you're serving it with chips, or a bit of corn tortilla if you're serving it on tacos. Since the chips bring quite a bit of salt to the bite, you'll want to adjust your seasoning accordingly. Adjust the diced chiles, lime juice or salt as needed.

4.  Let it sit for about 10-15 minutes to allow the flavors to blend, then taste again and adjust salt, lime juice or chiles as needed.

5.  Your Pico de Gallo is ready!