Pico de Gallo
By
Juliann Esquivel
@Juliann
1
Pico de Gallo translates to Roosters Beak. This is a great Pico de Gallo recipe right from my grandmothers 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 summer time. We enjoyed with tortilla chips or on top of grilled meats from the bar-b-cue. 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 and fruit. It packs a real punch, though, so try adjusting the amount of jalapenos if you typically like to walk on the milder side. 
Ingredients
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4 largered ripe tomatos diced
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3 mediumjalapenos seeds and veins removed diced small
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1/2 largered spanish onion diced small
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1/2 largesweet vidalia onion diced small
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1/4 cdiced fresh cilantro
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1/2 largefresh ripe sweet mango diced
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4 slicefresh ripe sweet pineapple diced
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1/2 cfresh lime juice
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1/4 cfresh orange juice
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2 tspsalt
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1/4 tspcayenne pepper
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1/4 tspfresh ground black pepper
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1/4 tspgarlic powder
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1/4 csweet pinapple juice
How to Make Pico de Gallo
- In a large glass, plastic or ceramic bowl mix all of the diced vegetables and fruits. Pour fruit jucices on top and mix. Last add seasonings garlic powder, salt, black pepper, cayenne pepper. Mix well again. If lime juice not avail use fresh lemon juice. Refrigerate for 2 hours before serving. Maybe served with taco chips or fresh fried tortilla chips.
- See my recipe under Guacamole Oaxacaqueno, for the Fresh tortilla chip recipe. Enjoy
About Pico de Gallo
Course/Dish: Salsas
Main Ingredient: Vegetable
Regional Style: Mexican
Collections: Fiesta Time!, Tastes of the World
Other Tag: Quick & Easy
