Pico de Gallo

By Rona Berg / November 11, 2013

Pico de Gallo, from Spas Without Walls

Courtesy of Casa Bonita

Courtesy of Casa Bonita


6 chilis picante
1 white onion
3 cups lime juice
2 ripe red tomatoes (large)
2 c. chopped coriander
1/4 c. spicy pepper (cayenne), or sprinkle to taste
1/4 c. salt (or sprinkle to taste


Chop all ingredients. Mix together lime, salt, and pepper separately. Then combine all ingredients. Enjoy with chips or as a garnish to meat, eggs or fish!

Recipe by Casa Bonita Tropical Lodge.

Rona Berg

Rona Berg

Editor-In-Chief at Organic Spa Magazine
Longtime journalist, author and current editor-in-chief of Organic Spa Media, Rona Berg is the former Editorial Director of ELLE and Deputy Style Editor for the New York Times Magazine, and she has contributed to and been quoted in dozens of publications. She co-chairs the Personal Care Committee of the non-profit Green Spa Network, is a Charter Advisory Board Member of the Nutritional Aesthetics Alliance, best-selling author of Beauty: The New Basics and Fast Beauty (Workman Publishing), and is a frequent speaker and guest on radio and television and at conferences around the globe.
Rona Berg

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