Pico de Gallo

Juliann Esquivel Recipe

By Juliann Esquivel Juliann

Pico de Gallo translates to Roosters Beak. This is a great Pico de Gallo recipe right from my grandmothers kitchen. You will love this recipe fresh, sweet, and spicy all together right out of Mexico. This is an authentic Pico de Gallo recipe. It was always on our table in the summer time. We enjoyed with tortilla chips or on top of grilled meats from the bar-b-cue. I am sure it will be a favorite at your home. Enjoy


Recipe Rating:
 6 Ratings
Serves:
a crowd
Prep Time:
Cooking Method:
No-Cook or Other

Blue Ribbon Recipe

Notes from the Test Kitchen:
This pico de gallo recipe will knock your socks off... in more ways than one! We love the delightfully fresh combination of peppers, onion and fruit. It packs a real punch, though, so try adjusting the amount of jalapenos if you typically like to walk on the milder side.

Ingredients

4 large
red ripe tomatos diced
3 medium
jalapenos seeds and veins removed diced small
1/2 large
red spanish onion diced small
1/2 large
sweet vidalia onion diced small
1/4 c
diced fresh cilantro
1/2 large
fresh ripe sweet mango diced
4 slice
fresh ripe sweet pineapple diced
1/2 c
fresh lime juice
1/4 c
fresh orange juice
2 tsp
salt
1/4 tsp
cayenne pepper
1/4 tsp
fresh ground black pepper
1/4 tsp
garlic powder
1/4 c
sweet pinapple juice


Directions Step-By-Step

1
In a large glass, plastic or ceramic bowl mix all of the diced vegetables and fruits. Pour fruit jucices on top and mix. Last add seasonings garlic powder, salt, black pepper, cayenne pepper. Mix well again. If lime juice not avail use fresh lemon juice. Refrigerate for 2 hours before serving. Maybe served with taco chips or fresh fried tortilla chips.
2
See my recipe under Guacamole Oaxacaqueno, for the Fresh tortilla chip recipe. Enjoy

About this Recipe

Course/Dish: Salsas
Main Ingredient: Vegetable
Regional Style: Mexican
Collection: Fiesta Time!
Other Tag: Quick & Easy