Pico de Gallo, without Cilantro!

by Emma Koefoed

Not everyone likes the flavor of cilantro, often saying it has a bit of a soapy aspect to it.  This recipes substitutes Mexican oregano for the cilantro, with a snappy result.  Great with chips, nachos and queso dip.


  • 6 medium, vine-ripened tomatoes, finely diced
  • 1 small red onion, finely diced
  • 1 to 2 jalapeño or serrano chili peppers, finely diced
  • 1 clove garlic, minced
  • 2 tablespoons fresh squeezed lime juice (approx. 1 lime)
  • 1 tsp dried Mexican oregano, finely crushed
  • ¼ tsp ground cumin
  • 1 tsp smoked Spanish paprika
  • Sea salt, to taste

Mix all ingredients together and refrigerate for several hours before serving.  Remove the seeds and veins from the peppers to reduce the heat. 



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