Pico de Gallo

I’m not a fan of cilantro, and I really dislike raw tomatoes, so I was surprised by how much I like this pico de gallo. It tastes so fresh, and the lime juice makes it nice and zippy. It’s great on tortilla chips, or dump it on fish tacos and chicken fajitas.


Half of a jalapeño in this dip only gives it a little kick, so add more to taste if you would like it hotter.


Yield: 2.5 cups



  • 1 pound Campari tomatoes
  • 1 red onion
  • small bunch of cilantro
  • 1/2 jalapeño (or more to taste)
  • 1/2 fresh lime
  • salt


Other equipment:

  • Food-safe gloves

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French Onion Dip – No Soup Packets Required!


I have included quantities for the measurement-inclined, but this recipe is easy to play with. You can caramelize shallots with the onions, add a clove of finely diced garlic with the Worcestershire sauce, or leave out the cayenne if you don’t want a little kick.

This dip tastes best if you allow it to chill overnight. Just let it warm up on the counter for 15 minutes (you don’t want it so firm that it breaks your chips!), give it a stir, and serve.



Modified from: Williams-Sonoma 


Yield: 1-3/4 cups



  •  1 large onion or 1-1/2 medium onions (1-1/2 to 1-3/4 c. diced onion)
  • 1/2 teaspoon salt
  • 1/4 c. room temperature water (for use as needed)
  • 2 Tablespoons butter
  • 2 Tablespoons Worcestershire sauce (Lea & Perrins says GLUTEN FREE on the label)
  • 1 1/4 c. sour cream
  • 1/4 c. mayonnaise
  • 1/8 teaspoon ground cayenne pepper
  • 1/4 teaspoon freshly ground pepper


Other Equipment:

  •  Pan, approximately 10 inch diameter

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