Real Recipes From Real Home Cooks ®

pico de gallo

(7 ratings)
Blue Ribbon Recipe by
Juliann Esquivel
Florida City, FL

Pico de Gallo translates to Roosters Beak. This is a great Pico de Gallo recipe right from my grandmother's kitchen. You will love this recipe fresh, sweet, and spicy all together right out of Mexico. This is an authentic Pico de Gallo recipe. It was always on our table in the summertime. We enjoyed it with tortilla chips or on top of grilled meats from the barbecue. I am sure it will be a favorite at your home. Enjoy.

Blue Ribbon Recipe

This pico de gallo recipe will knock your socks off... in more ways than one! We love the delightfully fresh combination of peppers, onion, mango, and pineapple. It packs a real punch, though, so try adjusting the number of jalapenos if you typically like to walk on the milder side. This homemade pico de gallo will be delicious with tortilla chips or served with grilled chicken or fish.

— The Test Kitchen @kitchencrew
(7 ratings)
yield serving(s)
prep time 30 Min
method No-Cook or Other

Ingredients For pico de gallo

  • 4 lg
    red ripe tomatoes, diced
  • 3 md
    jalapenos seeds and veins removed, diced small
  • 1/2 lg
    red Spanish onion, diced small
  • 1/2 lg
    sweet Vidalia onion, diced small
  • 1/4 c
    chopped fresh cilantro
  • 1/2 lg
    fresh ripe sweet mango, diced
  • 4 slice
    fresh ripe sweet pineapple, diced
  • 1/2 c
    fresh lime juice
  • 1/4 c
    fresh orange juice
  • 2 tsp
  • 1/4 tsp
    cayenne pepper
  • 1/4 tsp
    fresh ground black pepper
  • 1/4 tsp
    garlic powder
  • 1/4 c
    sweet pinapple juice

How To Make pico de gallo

  • Diced vegetables and fruit in a bowl.
    In a large glass, plastic, or ceramic bowl mix all of the diced vegetables and fruits.
  • Fruit juices mixed into the bowl.
    Pour fruit juices on top and mix.
  • Seasonings added to the pico de gallo.
    Last add seasonings garlic powder, salt, black pepper, and cayenne pepper. Mix well again. If lime juice is not available, use fresh lemon juice. Refrigerate for 2 hours before serving. Maybe served with taco chips or freshly fried tortilla chips.
  • 4
    See my recipe under Guacamole Oaxacaqueno, for the Fresh tortilla chip recipe. Enjoy