Pico de ag Gallo

Leslie Speed Dutton


Being born and raised in Texas, we go through a lot of Pico, not just on Tex-Mex food. I will make it to serve when we BBQ, bake fresh fish or anything else that I want to serve a bit of freshness with a kick.

The secret of the heat lays in how you prepare the peppers. Always use gloves. For less heat. Use a spoon to scrape out all of the seeds and veins. If you like your food hot. Just cut the peppers up, leaving the seeds. .


★★★★★ 1 vote

2 1/2 cups
20 Min
Food Processor


  • 4 large
    tomatoes, seeded and finely diced
  • 1/2 medium
    yellow onions, finely diced
  • 1 large
    jalapeño peppers, seeded and finely chopped
  • 2 Tbsp
    fresh cilantro, finely chopped, leaves & stems
  • 2 Tbsp
    fresh lime juice
  • ·
    salt and pepper

How to Make Pico de ag Gallo


  1. After chopping all ingredients, place in a large serving bowl. Add lime juice, salt and pepper. Stir well, mixing all ingredients.
  2. Allow Pico de Gallo to stand at room temperature for 1-2 hours before serving. This allows the favors to merry.
  3. Refrigerate for 1-2 days.

Printable Recipe Card

About Pico de ag Gallo

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tag: Quick & Easy
Hashtags: #tex-mex, #garnish

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