Pharmacist or full-time food blogger? Lately I get asked that a lot, and my answer is always: why not both? Cooking and pharmacy are my greatest passions, and I can’t imagine giving up one entirely. Right now I’m juggling both full-time, which is rewarding but exhausting. After long hospital shifts and study sessions, I often find myself editing photos or writing late into the night. I love that I’m able to pursue both careers, but I wish there were more hours in the day to finish work and still have time for myself. Working from home in my pajamas, creating recipes, and tasting everything I make sounds like a dream, but I also deeply enjoy patient care, learning science, and being at the hospital. My goal is to balance both without burning out.
This pico de gallo is a fresh, chunky salsa that works perfectly as a dip for chips, a topping for tacos, or a light snack straight from the fridge. It’s mild by default, but you can easily adjust the heat by adding more jalapeño. I keep a container in the fridge for quick, healthy snacking after work.
- 3 ripe tomatoes, rinsed and diced
- 1/2 white onion, finely chopped
- 3 tbsp fresh cilantro, chopped
- 1 jalapeño pepper, seeded and finely chopped (add more for extra heat)
- 1 tbsp fresh lime juice
- 1/8 tsp black pepper
- Pinch of salt, to taste
- Combine the diced tomatoes, chopped onion, cilantro, jalapeño, lime juice, pepper, and salt in a bowl. Mix gently to combine without mashing the tomatoes.
- Cover and chill in the refrigerator for about 30 minutes to allow the flavors to meld.
- Serve as a dip with tortilla chips or use as a topping for tacos, grilled meats, or salads. Adjust seasoning and jalapeño to taste.
- Notes: Keep refrigerated and consume within 48 hours for the best texture and flavor.
See this recipe on the NatureBox Blog!