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


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4 large
tomatoes, seeded and finely diced
1/2 medium
yellow onions, finely diced
1 large
jalapeƱo 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


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

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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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