Pico de Gallo

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The sign of a true Mexican food connoisseur, is how well they can make Pico de Gallo.  I like my Pico with cilantro and lots of garlic.  It’s also the basis for my guacamole.  It goes with corn chips, omelets, black beans or any Mexican food entrée.


  • 1 medium yellow onion
  • 1 large tomato -chopped without the seeds
  • 1 large garlic clove, minced
  • 2 jalapenos, stemmed, seeded and minced
  • 2 tablespoons cilantro -chopped finely
  • 2 small limes -freshly squeeze the juice
  • 1/4 teaspoon cumin
  • pinch of red chili peppers
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon black pepper

How to make it:

  1. Combine all the chopped veggies in a bowl, add the seasonings and squeeze the lime juice all over the mixture.  Stir well and let marinade for at least an hour before serving.

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