SALSA or Pica de Gallo

Salsa Or Pica De Gallo

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My Step mother was from a suburb near Guadajara, Mexico, and we learned this from her as a small child. I remember so well her memories, she left for us. We always used fresh vegies, it makes the best. You can make it hotter or Milder to your liking & taste buds by limiting the Jalapenos. This is great served as a side dish, or over Spanish rice, taco's, over Enchiladas, or just as a snack attack item, with tortilla chips.


★★★★★ 1 vote

approx 3 cups
20 Min


  • 4-5 large
    ripe & red, garden fresh tomatoes diced
  • 3 medium
    fresh jalapenos seeds removed and veins, diced very small.
  • 1 medium
    spanish red onion diced or (1 large)
  • 1 medium
    visalia white onion diced or (1 large) or walla-walla's
  • 1/4 c
    diced small fresh cilantro
  • 1/2 c
    lime juice
  • 2 tsp
  • 1/4 tsp
    freshly ground black pepper
  • 1/4 tsp
    ceyenne pepper
  • 1/2-1 tsp
    fresh garlic or can use garlic pdr

How to Make SALSA or Pica de Gallo


  1. place all your DICED vegies into a large glass or Stainless steel bowl.
  2. Pour Lime juice over vegies and Toss well.
    (Note: if no Lime Juice, it's Ok to use lemon Juice)
  3. Add seasonings;
    Garlic, salt, pepper, Ceyenne.
    Mix and toss well again.
  4. Chill: 2-3 hrs or over-night, before serving. This marries the seasonings and blends the tastes of all the spices.
    Note: for Not So Hot, & more Mild flavors Use Less Jalapenos. Be sure all seeds are removed for milder flavors. The seeds are where the "HOT" is!
  5. Serve as a dip for Chips.
    Over Spanish rice, with tacos, over Enchiladas, What ever your desire.
    Hope you'll try this old family recipe from our past Heritage.

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About SALSA or Pica de Gallo

Course/Dish: Salsas
Other Tags: Quick & Easy Healthy

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