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Done differently - Pico de Gallo

A basic and light salsa that can be a versatile addition to many things. Even food fails such as mine.

2y ago

Since starting my foray into prepping more home meals, I have noticed a phrase pop up; Food Journey. It's not a phrase that I see with an alarming frequency, making me wonder if there's some kind of rite-of-passage that I need to pass before earning any foodie credentials, but I have seen it enough to make me take notice.

Watching various videos online has caused me to stumble onto something new (for me), with a style of salsa that I likely would never have considered before. I lifted this particular morsel from the Epicurious videos on YouTube featuring "4 Levels of Chef". Today, I am referencing this specific one on Tacos:

To be even more specific, the addition of Pico de Gallo, of which my version features in the photo above.

Traditional Pico de Gallo, from what I have read, is a common part of Mexican cuisine, and is a mix of tomato, onion, peppers (capsicum), with salt, lime juice and cilantro (coriander). However, members of my household - who shall remain unidentified for purposes of embarrassment - can have a reaction to onions that disagrees with my... their... system. This has resulted in my slight variation on the assembly, and the omission of cilantro.

Instead of onions, I add scallions (spring onions), and as I am ripping off the Epicurious video above, I also add pineapple and avocado. This salsa, as a whole, proves to be a very refreshing addition to many different kinds of dishes, or simply as a nice acidic side.

Take, for example, the nachos that I did one night, the layout of the dish only occurring because I was feeling a little "fahncy" and the kids were busy with destroying a corner of the house that I wasn't occupying. Excuse the sausages; I didn't have much else in the fridge.

But was has been a surprising hit in the household has been the addition of Pico de Gallo to the top of a sausage and roll, in what I have loosely termed the "Both Sides Of The Border" hot dog.

More edible than photos would suggest

More edible than photos would suggest

The results of this serving is something that is familiar, yet also refreshing. Served alongside a beverage that is also suitable for a warm day, and it serves as a neat way to have dinner that is easy. The addition of pineapple has gone well with the kids, although I have found that I shouldn't go too overboard with the green pepper.

The faces they pull are both hilarious and heart-breaking.

Lager is not for the kids. Please forgive the Soap Opera Soft Focus of the photo. It was the only way I could make it prettier.

Lager is not for the kids. Please forgive the Soap Opera Soft Focus of the photo. It was the only way I could make it prettier.

I don't really know the amounts of ingredients that are required for the salsa, as I just tend to eyeball it. Highly scientific stuff, I know.

When I started learning how to cook, I hadn't even thought that I would even entertain serving such a thing to my family, but this "food journey" - if I may be as indulgent to call it that - has certainly introduced us to some welcome foods. I certainly look forward to more gems such as this.

Pico de Gallo

A salsa for adding to anything, or for having on the side.



  • Tomatoes (de-seeded)
  • Avocado
  • Spring onion
  • 1 lemon (for juice)
  • Green pepper (capsicum)
  • Pineapple
  • Salt (1 pinch)


  1. Chop and slice all ingredients into same-sized pieces, and put into bowl.
  2. Juice half of one lemon into bowl.
  3. Add one pinch of salt.
  4. Mix together until fully blended and let rest for a minute.

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Comments (1)

  • Does the differently means vomit?

      1 year ago