Homer's Traditional Pico De Gallo
photo by Baby Kato
- Ready In:
- 2 lbs roma tomatoes, chopped medium
- 1 medium white onion, chopped medium fine
- 1 jalapeno pepper, seeded then chopped fine
- 2 serrano peppers, chopped fine
- 1 bunch fresh cilantro, top 1/3 rd chopped coarsely
- 2 limes
- 1 tablespoon kosher salt, coarse grind
- In a good sized bowl, place tomatoes, onion and peppers and stir well, then add cilantro.
- (Secret technique that actually produces a better taste) Place kosher salt in a mound in center of tomato mix, and dissolve with juice squeezed directly from the limes.
- Mix well and serve directly, or chill (the flavor improves if chilled overnight).
Questions & Replies
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This is almost the same way my Mexican mother-in-law taught me to make pico de gallo. She uses vinegar instead of lime, but I like the flavor of lime. She also adds a couple of tablespoons of olive oil, which I also do. I think this tastes best freshly made because the salt pulls the liquid out of the tomatoes and changes their texture if left overnight, but that's my personal preference. This is a simple, authentic recipe that is fresh tasting and delicious. It's great on tacos.
RECIPE SUBMITTED BY
We are a married couple, living just south of Austin, TX who enjoy cooking and spending time with our family. I am a bail bondsman in San Marcos, TX, and also a full-time student at the University of Texas (I returned to school after 13 years!). I am working toward a career in veterinary medicine, and we have many pets of our own.