Pico de Gallo

By Juliann Esquivel
@Juliann

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

Rating:

★★★★★ 7 votes

Comments:

51 Comments

Serves:

a crowd

Prep:

30 Min

Method:

No-Cook or Other

Blue Ribbon Recipe

Notes from the Test Kitchen:
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

4 large: red ripe tomatos diced
3 medium: jalapenos seeds and veins removed diced small
1/2 large: red spanish onion diced small
1/2 large: sweet vidalia onion diced small
1/4 c: diced fresh cilantro
1/2 large: 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: salt
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

Step-by-Step

1In 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.
2See my recipe under Guacamole Oaxacaqueno, for the Fresh tortilla chip recipe. Enjoy

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