Juleps Recipes

Unique and Professional Catering

Pico de Gallo


  • 2 medium vine ripe or red heirloom tomatoes, diced
  • 1 white onion, finely chopped
  • 1 fresh jalapeno pepper, ribs removed, seeded and chopped
  • 1-2 bunch fresh cilantro, rough chopped
  • 4 scallions, bias cut in 1/8” segments
  • 1 TBS finely chopped garlic
  • 3 TBS vegetable or grape seed oil
  • 1.5 tsp sriracha or Tabasco sauce
  • Zest and juice of two limes
  • Kosher salt, to taste
  • 1-2 tsp red crushed pepper flakes


In a medium bowl, combine all ingredients. Stir until evenly distributed. Refrigerate for 30 minutes minimum, however: 2 hours is better, to allow the flavors to marry.

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