Mama Dee's Pico de Gallo

Dee Stillwell


My family all love pico de gallo salsa. I always have it made in my fridge. If we are out I always hear, "when are u making more?" My son and I like it medium 10 year old grandson likes it the hotter the better. LOL, This recipe makes it medium hot so adjust the chili's to your liking. I have tried alot of ways to make it and find this way distributes the flavors best. The texture just right and you get all the flavors in one bite...It's the way we like it anyway. Enjoy!


★★★★★ 2 votes

about 4 cups salsa
10 Min


  • About 7-8
    medium to large tomatoes
  • 3 - 4
    jalapeno peppers, depending on size, cut in 1/2 & seeded (i leave seeds in one)
  • 1
    habinaro pepper, cut in 1/2 & seeded
  • 3-4 clove
    garlic, more if cloves are small
  • 2
    limes, juiced
  • 1 medium
    red onion, more if desired
  • 1/2
    a bunch of fresh cilantro, about 1 cup
  • 1/2 tsp
    salt, or to taste
  • 1/4 tsp
    pepper, or to taste
  • 1 Tbsp
    agave syrup or honey

How to Make Mama Dee's Pico de Gallo


  1. Using disposable gloves, cut in 1/2 and seed the peppers. I leave the seeds in 1 of the jalapenos. Place in food processor with chopping blade attachment. Add 1 of the ripest tomatoes, garlic and the juice of 2 limes. Process until very finely chopped. I find this distributes the peppers and garlic throughout the salsa better without over chopping the other ingredients.
  2. Cut the remaining tomatoes in half and then squeeze out most of the seeds. Then cit in 1/4's and cut onion in 1 inch pieces. Add to the food processor bowl. Add cilantro, honey, and S & P. Pulse until pico de gallo is the desired texture you like. I like it fairly small. Taste for flavor and adjust as needed.
  3. Serve with fresh tortilla chips. I always like to have this in my fridge for a quick snack of chips & salsa or to put on tacos, burritos, etc. I also love it on my eggs and omelets.

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