Pico De Gallo Salsa

Pico De Gallo Salsa Recipe

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Pat Fucile


Nice dipping salsa for with chips. Great for snacking with the Super Bowl!

My hubby and I like ours with the super hot peppers, but I realize not everybody likes super hot food so I made that ingredient optional.

It is easy to alter the spice amounts in this recipe to match your particular taste.

During the summer months when I have an excess amount of fresh produce from my gardens, I will put this salsa in a container and freeze it.


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40 Min
30 Min
No-Cook or Other


  • 3
    large, ripe tomatoes
  • 1
    medium onion finely chopped
  • 1
    large jalepeno, seeded and chopped
  • 1
    green pepper, seeded and chopped
  • 2 Tbsp
    chopped cilantro
  • 2 Tbsp
    ground cumin
  • 2 Tbsp
    ground coriander
  • 2 Tbsp
    lime juice
  • 3 Tbsp
    minced garlic
  • 2
    habenero or ghost chile pepppers (optional)

How to Make Pico De Gallo Salsa


  1. Cut the tomatoes in half and scoop out the seeds, then dice the flesh. Place the diced flesh in a colander and let any excess moisture drain.
  2. After draining the excess moisture from the tomatoes, add the chopped onion, chopped peppers, cilantro, cumin, coriander and lime juice. Season with salt and pepper to taste.
  3. Cover and let chill in the refrigerator for at least 30 minutes to allow the flavors to develop before serving.

Printable Recipe Card

About Pico De Gallo Salsa

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: Southwestern

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