Editors' Pick
Pico de Gallo
photo by Izy Hossack
- Ready In:
- 15mins
- Ingredients:
- 6
- Yields:
-
2.5 cups
ingredients
- 4 ripe plum tomatoes, seeded and finely chopped
- 1 small white onion, finely chopped
- 118.29 ml cilantro leaf, chopped (or more to taste!)
- 2-3 jalapeno peppers, seeded and finely chopped
- 14.79 ml lime juice
- salt
directions
- Combine all ingredients; cover and refrigerate for at least an hour.
- This tastes best the same day that it's made, but is okay the next day.
Questions & Replies
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Reviews
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We are a Mexican family and we never use garlic in our Mexican food. We only use the green part of the scallion and not raw onions. Much better on the digestive tract too. We use gobs of fresh cilantro and seeded chopped tomatoes. If you seed the tomatoes your pico de gallo will stay fresh for days in the fridge. Use no salt or sugar otherwise you will end up with a watery mushy mess. No need to use vinegar to keep your pico de gallo fresh if you follow my suggestions.
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I had never made Pico de Gallo before but I have eaten it and really liked it. So today I decided to make some to go with the chicken fajitas I was making for dinner. I looked though a bunch of recipes and settled on this one because it looked the most simple. Boy am I glad I picked this recipe. It was super yummy and I am sure I will be using this recipe over and over again. My husband said that I picked a good recipe too. I made the recipe exactly except I used red onion instead of white onion.
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This was fantastic! I used a red onion instead but otherwise I followed the directions. So easy and so tasty that I ended up having to make more. Never again will I buy salsa when this was so fresh, easy and tasted wonderful. Great on fish, chicken, tacos, carnitas, with chips, on eggs, everything! LOLThank you for a great and simple recipe. It's a keeper!
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Tweaks
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I change this every time I make it. I do that with everything! But standard littleness things I tend towards are that little but I'd sherry or apple cider vinegar, a touch of salt and pepper, mango, avocado, black beans, corn, and....I think that's about it! Some scallions if I need to use them up. Anything if I need to use it up?? Always a winner! :)
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I had never made Pico de Gallo before but I have eaten it and really liked it. So today I decided to make some to go with the chicken fajitas I was making for dinner. I looked though a bunch of recipes and settled on this one because it looked the most simple. Boy am I glad I picked this recipe. It was super yummy and I am sure I will be using this recipe over and over again. My husband said that I picked a good recipe too. I made the recipe exactly except I used red onion instead of white onion.
see 2 more tweaks
RECIPE SUBMITTED BY
EdsGirlAngie
LaSalle County, Illinois