Pico de gallo

Judy Kaye


This is a recipe I came up with myself when we lived in AZ. It has become a fresh food staple in our house when everything is in season


★★★★★ 1 vote

10 Min
No-Cook or Other


  • 1
    avacado, peeled, seeded and chopped
  • 1
    fresh lemon juiced and seeded
  • 2+
    jalapenos, fresh (the seeds are where the heat is so add seeds accordingly)
  • 6+
    green onions, chopped green included
  • 1
    large garlic clove, minced
  • 4
    roma tomatoes, chopped
  • ·
    fresh celantro chopped (to taste) i usually add about a tablespoon
  • ·
    salt to taste
  • 1 tsp

How to Make Pico de gallo


  1. Chop all vegetables. Add salt,lemon juice and oil, stir and put into an air tight container and refrigerate at least 1 hour before serving. We like with chips, on meat and in salads. For that reason I usually make this recipe times 2 or 3.
  2. Hope you like it too.

Printable Recipe Card

About Pico de gallo

Course/Dish: Other Side Dishes
Main Ingredient: Vegetable
Regional Style: Mexican
Dietary Needs: Vegetarian
Hashtags: #FRESH, #vegtables

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