Pico de Gallo (Beak of the Rooster)

Rucelle Russell


My favorite original Mexican recipe...goes great with fajitas, brisket, tacos, or just with chips.


★★★★★ 3 votes

20 Min


  • 6-8
    choppped roma tomatoes
  • 1/2
    chopped large yellow onion
  • 2-4
    chopped jalopenos, include seeds for more fire
  • 1/2 c
    chopped cilantro
  • 6-8
    limes, juiced
  • ·
    garlic salt to taste
  • ·
    ground blackpepper

How to Make Pico de Gallo (Beak of the Rooster)


  1. This recipe is best when chopped by hand with a good sharp knife. When done with any kind of electric chopping device it has a completely different taste.
  2. Chop first four ingredients
  3. Cut limes into quarters, squeeze juice into vegetables
  4. Add garlic salt & black pepper to taste. Toss to mix well & enjoy in your favorite way...mine is with a bag of chips & a glass of tea in the hot summertime!

Printable Recipe Card

About Pico de Gallo (Beak of the Rooster)

Course/Dish: Salsas
Dietary Needs: Vegetarian
Other Tags: Quick & Easy Healthy

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