Pico De Gallo, My Style

Pico De Gallo, My Style Recipe

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Julie Peters


My nephew's first wife gave me the original recipe from her Grandmother in Mexico. I modified it for my own taste. First time I took it to my friends home I had to make it 3 more times because it went over so well. Now almost every gathering we have I must take it or I hear, "Where's the salsa?" Hope you enjoy my version.


★★★★★ 1 vote

25 Min


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  • 1 large
    yellow onion
  • 4 medium
    limes, juiced, one zested
  • 1 1/2 tsp
    minced jarred garlic
  • 1 1/2 tsp
    dried oregano
  • 2-3 Tbsp
    dried cilantro
  • 1/4 tsp
  • 1 can(s)
    rotel mild tomatoes with green chilies
  • 1 can(s)
    green chilies
  • 1 can(s)
    fire-roasted tomatoes
  • 1-2 can(s)
    petite diced tomatoes

How to Make Pico De Gallo, My Style


  1. Dice the onion and put into a large non-metallic bowl. Zest one lime before juicing all four, including what pulp you can. The juice should cover the onion. If not, add some bottled juice. Let sit for 10 minutes to slightly "cook" the onion to remove the harsh bite.
  2. Add garlic, salt, and herbs to the onions. Blend together. Add the Rotel tomatoes. Before adding the green chilies chop into smaller pieces. Continue to add tomatoes until you have the consistency you prefer.
  3. Taste and add more lime juice, or cilantro if you prefer.
    You could also change the consistency by adding a can of crushed tomatoes.
    Serve with tortilla chips. I prefer the Scoops. Enjoy!

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