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Pico De Gallo

A green and white bowl filled with chunky Pico De Gallo, placed on a plate filled with corn chips.

Also called “Salsa Fresca,” Pico De Gallo is easy to make and easy to remember! Here’s the trick: the Mexican flag is red, white, and green, just like this recipe made of equal parts tomato, onion, and cilantro (with a little jalapeño for heat)! We absolutely love the freshness of the tomatoes mixed with the crisp, clean taste of cilantro. The trick to delicious Pico De Gallo? You want equal parts of all the main ingredients (tomatoes, onion, and cilantro) so they can compliment each other and make the dish truly delicious. All the ingredients in this recipe can be chopped by hand, but we prefer using a food processor, especially for the onions, cilantro, and jalapeño. We also recommend using all fresh ingredients. Pico De Gallo makes any party taste like summer all year!

4 c. tomatoes, chopped (about 4 or 5 large plum tomatoes)
4 c. onion, chopped (about 1 ½ large, sweet onions)
4 c. cilantro, chopped (about 1 ½ bunches, including small stems)
1-2 jalapenos, minced (or more to taste)
2 t. coarse salt
juice of 2 limes

  1. Mix all ingredients in a large bowl and let it rest for 30 minutes.
  2. Sample, and add more salt or juice if needed.
  3. Serve with tortilla chips, on tacos, or just about any Mexican dish.

Serves a party-sized crowd!

Comments (1)

Yvonne Reid

what other ingredients may be use if allergic to tomatoes

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Published on Aug 02 2016

Last Updated on Nov 01 2018

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