Pico de Gallo

Beth Pierce


Delicious and simple fresh Pico de Gallo takes just minutes to prepare and makes all your Mexican and Tex-Mex dishes taste sun kissed fresh. With garden fresh vegetables and a sharp knife this easy recipe comes together in just minutes. Use it to top burritos, tacos, eggs, and quesadillas. The possibilities are endless! It adds so much flavor and depth to any dish!! If your family is anything like mine than Mexican or Tex-Mex recipes are always a hit. Beef Enchilada Casserole, Mexican Pizzas, and Mexican Stuffed Peppers are just a few of our favorites.


☆☆☆☆☆ 0 votes

2 1/2 cups
10 Min
No-Cook or Other


  • 1/2 c
    finely minced onion
  • 2 clove
    garlic finely minced
  • 1/4 c
    finely chopped cilantro
  • 1/2 tsp
  • 1/4 tsp
    fresh ground black pepper
  • 1
    lime juiced
  • 1 small
    jalapeno minced
  • 2 large
    beefy tomatoes finely chopped (or 4 roma tomatoes)

How to Make Pico de Gallo


  1. Combine the onion, garlic, cilantro, salt, black pepper, and lime juice in a bowl. Stir to combine and let sit for 10 minutes.
  2. Gently stir in the the jalapeno and tomatoes. Let sit for 30 minutes. Store in an airtight container in the fridge until ready to serve.

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