My kids have grown up on Mexican food. From the womb, they have loved it. I think I may have eaten at the Mexican Restaurant behind our house almost twice a week while I was pregnant. And the Pico De Gallo was so incredible, I decided that I had to have the recipe! Most of it was obvious, tomatoes, cabbage, onion, cilantro…the thing I didn’t have my finger on was the seasoning salt.
One thing I love about this Pico De Gallo Recipe is that it can be modified to whatever you have on hand or like more of. If you like a more tomato based salsa, add more tomatoes, if you like more onion, feel free to add more. There is no science to it, you just add whatever to it to taste.
The other thing I love about this recipe is that it is always a crowd pleaser and its so easy to make up a a huge bowl of it, and my kids will scarf up any of the leftovers in their lunches in the next week. They seriously eat it by the spoonful.
Fresh Pico De Gallo
4-5 Roma Tomatoes diced (try to choose firm tomatoes)
2 Onions diced
1/2 head of Green Cabbage shredded & chopped
Cilantro to taste
Lime to taste (about 1-2 TBSP)
Seasoning Salt (I like Flavor Mate) to taste
Toss in a bowl & be prepared to see it go away! Yum!!
One of the tricks of my kitchen is to use regular old office scissors to cut cilantro. I keep these scissors in the kitchen and run them through the dishwasher often. I leave the twisty tie on the cilantro (making sure all the ties are tucked into my hand and then cut small pieces, kind of like giving it a little hair cut! I just think its easier than cutting it on a cutting board. 
This is usually what it looks like after I’ve cut the cilantro. Its super easy this way and easy to clean up! 
