Pico de Gallo

Pico De Gallo Recipe

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Susan Garner


You may adjust the heat level by reducing the number of serrano chiles you add to this recipe.


★★★★★ 1 vote

40 Min


  • 1/2 medium
    onion, peeled
  • 1 tsp
  • 1 Tbsp
    lime juice or apple cider vinegar
  • 6 large
    ripe plum or roma tomatoes
  • 12 sprig(s)
    cilantro, fresh
  • ·
    freshly cracked black pepper, optional
  • 3
    serrano chiles

How to Make Pico de Gallo


  1. Dice the onion and rinse in a strainer under warm water. Cut the tomatoes in half, crosswise and squeeze out the seeds. Dice the tomatoes and place them in a large bowl with the salt. Cut the stems off the serrano chiles (add less chiles if your like a milder sauce or more if you like it hotter), then slice into very, very thin rings and add to the tomatoes. Add the onions to the bowl of tomatoes, and chiles. Roughly chop the cilantro springs and add to the bowl. Add the lime juice or apple cider vinegar, and the cracked black pepper (optional), and stir well. Let it set for at least 30 minutes to let all the flavors mingle. After 30 minutes, retaste the pico de gallo, add more salt or lime juice or apple cider vinegar according to your taste.

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About Pico de Gallo

Course/Dish: Salsas Other Snacks
Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtags: #FRESH #garden #pico

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