Pico De Gallo

Pico De Gallo


  • 1 lb. medium Roma tomatoes (3-4), seeded, and diced small
  • ¼ cup red onion, diced small
  • 1 tbsp. fresh jalapeño pepper flesh (1 medium pepper), finely minced
  • 2 tsp. garlic, minced
  • 2 green onions, sliced
  • 2½ tbsp. fresh cilantro leaves, chopped
  • Juice and zest of ½ lime
  • 1 tsp. olive oil
  • ½ tsp. salt


  1. Place all ingredients in a bowl and toss to mix well.
  2. Cover and place in the refrigerator for at least 30 minutes, so the flavors blend well.


  • Serve this dish with chips; or, use it to top tacos, cooked chicken, beef, fish, or even a baked potato.
  • Consider adding drained, black beans and a can of drained, kernel corn to the recipe; increase the garlic to 1 tablespoon, and use a whole lime and a little more cilantro.
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