Recipe by gregory schulte

from the rocky mountain news AKA pico de gallo

Ingredients Nutrition

  • 3 large firm tomatoes, diced small
  • 3 -6 serrano peppers, chilles seeded and ribbed finely minced
  • 14 large onion, coarsely chopped
  • 6 sprigs cilantro, coarsely chopped
  • 12 teaspoon salt
  • 1 lime, juice of


  1. combine all ingredients and chill for 24 hours to allow flavors to meld.
  2. if onion is to strong place in a bowl and pour hot water over it and drain to remove some of the oils.
  3. to get more juice out of a lime microwave on high for 1 minute and then roll on countertop before cutting and squeezing.

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