Pico de Gallo

pico de galloPharmacist or full-time food blogger? I have been getting asked that question a lot lately, and my answer is always “Why not both?” Cooking and pharmacy are my biggest passions, and I couldn’t see myself doing one full-time and not the other… Lately I have been realizing that it is pretty hard to keep up with both since I am doing both full-time right now. Many nights after I get home from the hospital and finish studying, I find myself up at wee hours of the night editing photos for a client or writing for my blog. I love that I get to do both things I love right now, but I wish I had more hours in the day to get everything done AND have time for myself, which I am really missing these days!! Sure, making your own hours + working in your PJs + cooking/baking for WORK + eating everything you make + did I mention working at home in your PJs? is a dream job for me, but I completely love being at the hospital and working with patients to get better and learning about science everyday too. Hopefully I can find a way to keep both up without overwhelming myself…

This pico de gallo recipe is the perfect fresh dip for chips or snacks. It is a mild, chunky salsa that you can serve as a side dish to top tacos, or as an appetizer along with tortilla chips. I like to have some in my fridge just to snack on when I get home from work. You can make it as spicy as you prefer but controlling how many jalapeños you add. This pico de gallo is more on the mild side, so if you like it spicy feel free to add more!

5.0 from 1 reviews
Pico de Gallo
Prep time
Type: Appetizer
Serves: 4
  • 3 ripe tomatoes, rinsed and diced
  • ½ white onion, finely chopped
  • 3 tbsp chopped fresh cilantro
  • 1 jalapeño pepper, seeded and finely chopped
  • 1 tbsp fresh lime juice
  • ⅛ tsp pepper
  • Pinch of salt
  1. Add all ingredients to a bowl and mix well.
  2. Cover and chill in the refrigerator for 30 minutes for best results.
  3. Serve with NatureBox Guacamole Bites (www.naturebox.com)
  4. Notes: Keep refrigerated. Best when eaten within 48 hours!

See this recipe on the NatureBox Blog!


  1. Nani says:

    I use serrano peppers in mine…gives it a great flavor..thanx for all the great recipes!!!!!!!!! 🙂

  2. john@kitchenriffs says:

    I love making my own pico de gallo! I like mine spicy, so I’d definitely add a bit more heat to it. But that’s the nice thing about making your own – to can make it to exactly suit your taste! Good stuff – thanks.

  3. Jennifer @ Peanut Butter and Peppers says:

    I understand about being exhausted from doing both full time jobs. I work full time from 6am – 2pm, I get up at 3:30 everyday to do some blog work before work, and then I do it again when I get home. It can be exhausting, but it’s so rewarding. I love your pico de gallo, recipe. So full of wonderful flavor. I have to admit we are on the same wave, when it comes to food! 🙂 I posted a grilled salsa today. 🙂

    Things will get better for you, just don’t work to hard, get some rest and take care of yourself. Have a good week!

  4. CCU says:

    I love your attitude towards your passions 🙂
    I agree, why not both? 🙂
    Loving this refreshing recipe!

    Choc Chip Uru

  5. dixya| food, pleasure, and health says:

    ideally, I am ready to work from home if i could but at the same time, I will miss patient-dietitian interaction..but hey its always great to know you have those opportunities out there in case you are tired of pharmacy. Pico is such a delightful thing to have in the kitchen 🙂

  6. Hotly Spiced says:

    It’s always such a juggle trying to fit everything we have to do in a day into just 24 hours. I think you’re managing extremely well. I love the look of your salsa xx

  7. Aaron Perrault says:

    When we went to Mexico a couple of years ago on a cruise, they called this TOCC (Tomatoes, Onion, Cilantro and Chilies) It was on every table, at basically every restaurant. I love making this kind of salsa, quick, easy clean and yummy.

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