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Pico de Gallo

(recipe, Eamon Molloy)


  1. 1½ lb. tomatoes
  2. 1 small red onion, finely diced
  3. 1 Anaheim pepper
  4. Juice of one lime
  5. ½ cup chopped cilantro
  6. Salt and pepper (to taste)


  1. Wash and cut tomatoes into ¼ inch to ½ inch diced pieces.
  2. Prepare the pepper by removing the stem, ribs and seeds. Cut into a fine dice. (Note: be careful when handling hot peppers. Avoid touching them with your hands. Wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours.)
  3. Combine tomatoes, cilantro, lime and onion in a medium sized bowl. Add some of the pepper and taste. Keep adding pepper until you reached your desired heat level. If it's too hot just add more tomato.
  4. Cover and place in refrigerator for one hour to allow flavors to combine.