Pico de Gallo

Jeanne Benavidez


This is a very quick salsa to make when you're in a hurry. Great on burritoes, eggs, tacos or just about anything. For someone who never wrote down a recipe, my mother-in-law sure taught me a lot of good recipes. I am so appreciative of that.

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15 Min


No-Cook or Other


1 can(s)
(28 oz) petite diced tomatoe
3 - 4 large
jalapeno peppers, finely diced (remove seed to help remove some of the heat)
1/2 medium
diced onion
1 tsp
minced garlic
1 Tbsp
chopped cilantro
1 - 2
limes, juiced

Directions Step-By-Step

Combine all ingredients in a medium below and stir to combine.
Use the one end of an empty can to crush the ingredients to product juice.
I keep an empty, small tomato sauce can (both ends cut out) and washed for this purpose; or you can use a mortar and pastel (molcajete).

About this Recipe

Course/Dish: Salsas, Other Sauces
Main Ingredient: Vegetable
Regional Style: Mexican