Pico de gallo recipe

Share this recipe on Facebook Share this recipe on Facebook
A fresh tomato, onion and jalapeno based salsa, used as a side dish with many Mexican dishes. This very popular side dish is easy to make and tastes best when fresh.
Preparation time: -, Cooking time: -, Serves: 6 - 8 


2 cups diced ripe red tomatoes
1 Tbsp minced garlic
1/4 cup diced white onion
1/4 cup chopped cilantro
2 jalapenos (stems and seeds removed) diced
Juice from 2 limes
1/2 Tbsp olive oil
Salt to taste


Mix all the ingredients, cover with plastic wrap and refrigerate for at least half an hour. Use as soon as possible for best flavor, refrigerate for up to 24 hours.

The salsa may get juicy if refrigerated overnight. In that case, drain as much of the juice as possible and serve.

Makes 2 cups of pico de gallo
Bookmark this page: DiggIt! Del.icio.us Google Blinklist Yahoo Furl Simpy Spurl

Back to Pico de gallo recipe


Post a comment

Your comment will have to be approved before it will appear on the site. Thank you for posting.


Email address (Optional - If entered, it will not be displayed):



Back to the Pico de gallo recipe