By Kelly Bogard

Once again, I was blessed by the bounty of a Texas farmer. I came to work a while back and found a beautiful box of vine-ripened tomatoes from the Rio Grande Valley on my desk. They were a brilliant, shiny red and perfectly plump.

Texas really did win the vegetable jackpot this year. It rained at the right times and the extreme heat stayed away for most of the summer. But, as with anything else, all good things must come to an end. The summer plants are just about spent and no longer producing.

What better way to send out summer than with a recipe made entirely of veggies from the Lone Star State?

For Pico de Gallo, you will need…Pico De Gallo
4 medium-sized tomatoes
3 jalapeno peppers
1 yellow onion
1 bunch cilantro
Juice of 1 to 2 limes
1 tsp. garlic salt

This recipe is super quick and easy. The difficult part is waiting for the veggies to get juicy and the flavors to combine before diving in and eating the whole bowl.

Wash and dry all of your vegetables to prepare them for chopping. Then, dice the tomatoes into small chunks and place them in a large mixing bowl.
Pico De Gallo

Do the same with the onion and jalapenos, trying to keep the pieces all about the same size so you get just the right amount of each one in a bite.
Pico De Gallo

After adding the onion and jalapenos to the bowl with the tomatoes, sprinkle on the garlic salt. Stir to combine.
Pico De Gallo

Grab a handful of the cilantro and rough chop it, trying to remove as much of the stem as possible. Next, add it to the other veggies. Add the lime juice to taste and stir again. Cover and refrigerate for at least one hour prior to serving. This, of course, is the hardest step, but I know you can handle it.
Pico De Gallo

It is truly amazing what you can do with fresh fruits and vegetables. I’m so thankful to all of the gardeners and farmers who shared their bounty with me this summer. I can’t wait to see what they come up with this fall and winter. Keep sending those recipes, too. I love to try out new ones. From all of us at Texas Table Top, enjoy!



Recipe: Pico de Gallo

Summary: Perfect dip or side for any fiesta


Pico De Gallo

  • 4 medium-sized tomatoes
  • 3 jalapeno peppers
  • 1 yellow onion
  • 1 bunch cilantro
  • Juice of 1 to 2 limes
  • 1 tsp. garlic salt


  • Wash and pat dry all vegetables.
  • Chop the tomatoes, onion and jalapenos and combine in a large bowl.
  • Add in the garlic salt and stir well.
  • Rough chop the cilantro and add to the veggies.
  • Season with the juice of one to two limes.
  • Cover and refrigerate for at least one hour before serving.

Prep time (duration): 0 hour(s), 10 minutes

Number of servings (yield): 1 large bowl



Kelly Bogard

Food Editor

Kelly Bogard is the official Texas Table Top food editor, chef, food stylist/photographer and more. When she’s not busy cooking up a delicious recipe for Texas Table Top, she and her husband “D” are busy trying to keep up with their daughter “Butters” and enjoy anything outdoors

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