Pico de Gallo

Pico De Gallo Recipe

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Vicki Butts (lazyme)


The salsa known as pico de gallo in the U.S. goes by many names and flavor variations throughout Latin America. In Nicaragua, this flavorful concoction is used as a dip and condiment, especially for wood-fire roasted meats, and is scooped with real pork rinds.

From Great Firehouse Cooks of Texas.


☆☆☆☆☆ 0 votes

15 Min
No-Cook or Other


  • 1 10-oz can(s)
    rotel tomatoes with chilies
  • 2 large
    onions, diced
  • 1 bunch
    cilantro, chopped
  • 1 large
    bell pepper, diced
  • 6 medium
    jalapenos, seeded and diced
  • 2 Tbsp
    garlic, minced
  • 1 tsp
  • 1 tsp
    black pepper

How to Make Pico de Gallo


  1. Combine all ingredients and toss.

Printable Recipe Card

About Pico de Gallo

Course/Dish: Salsas
Main Ingredient: Fruit
Regional Style: Latin American
Other Tag: Quick & Easy

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