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Pea-co de Gallo

Pea-co de Gallo


  • Fresh peas
  • Green tomatoes
  • Jalapeno
  • Cilantro
  • Cumin
  • Scallions
  • Extra virgin olive oil
  • White vinegar
  • Salt
  • Pepper


  1. Combine 2 cups of shelled fresh peas, 1 cup diced green tomatoes, 1/2 minced jalapeno, 2 tablespoons chopped cilantro, 1 tablespoon ground cumin, and 3 tablespoons sliced scallions. Stir in 3 tablespoons extra virgin olive oil, a splash of white vinegar, and a dash of salt and pepper. Marinate in the fridge for an hour. Serve with tortilla chips or veggies for dipping, or place on top of grilled chicken or fish.


  • Recipe by Richard Blais, winner of Top Chef All-Stars and author of So Good


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