
This is one of the many recipes that Aaron and I want to share with you. We are overjoyed for you to come with us on our journey as we put together different concoctions and laugh together (all while hoping to not burn our apartment down). Please enjoy these recipes as much as we have. We welcome you to a small, but intentional, part of our lives.
If you would like to read the post that accompanies this recipe, check it out here.
What You’ll Need
For Pico de Gallo
- Roma Tomatoes, finely diced, 3–4 Large
- White Onion, diced, 1/2 Large
- Cilantro, chopped fine, 1/4 cup
- Jalapeño, seeded and diced, 2–3 (depending on your liking)
- Lime Juice, from 1 large lime
- Medium-Large bowl
How We Did It
- Dice tomatoes and onions (they should be no larger than 1/2 inch in diameter — unless you like your pico THAT chunky, friend). Set aside in bowl.
- Cut the top and bottom off of the jalapeños. Remove middle and seeds from each and dice into small pieces. Add to bowl (with tomato and onion).
- Chop cilantro (should be very fine). Add to bowl, as well.
- Cut lime in half and squeeze juice into the bowl.
- Mix well and chill in refrigerator for 1–2 hours.
- Serve on your favorite taco recipe (like ours here) and enjoy!

A Final Note
Aaron and I had so much fun cooking this recipe together. We loved putting our own spin on it but we do need to give credit where it is due. Two of our wonderful friends shared their favorite pico recipes with us. Thank you to Brittini Whetstone and Miranda Kaufman for your love (for all things pico) and support!

