Pico de Gallo

Jeanne Benavidez


This is a very quick salsa to make when you're in a hurry. Great on burritoes, eggs, tacos or just about anything. For someone who never wrote down a recipe, my mother-in-law sure taught me a lot of good recipes. I am so appreciative of that.

★★★★★ 1 vote
15 Min
No-Cook or Other


1 can(s)
(28 oz) petite diced tomatoe
3 - 4 large
jalapeno peppers, finely diced (remove seed to help remove some of the heat)
1/2 medium
diced onion
1 tsp
minced garlic
1 Tbsp
chopped cilantro
1 - 2
limes, juiced


1Combine all ingredients in a medium below and stir to combine.
2Use the one end of an empty can to crush the ingredients to product juice.
3I keep an empty, small tomato sauce can (both ends cut out) and washed for this purpose; or you can use a mortar and pastel (molcajete).

About this Recipe

Course/Dish: Salsas, Other Sauces
Main Ingredient: Vegetable
Regional Style: Mexican