Pico de Gallo

by on September 20, 2011 » Add the first comment.
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Pico de Gallo translates as “Beak of the Rooster.” It is a sharp tangy staple and a great side to any Mexican recipe.


  • 2 medium tomatoes, seeded and finely diced
  • 1 medium red onion, finely diced
  • 2 tablespoons olive oil
  • 1/4 cup fresh lime juice
  • 4 serrano or jalapeƱo chilies, seeded and finely diced
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons tomato juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper


  1. Mix all ingredients in large bowl.
  2. Cover and refrigerate until ready to use.


  • Serrano and jalapeno chilies are available in most supermarkets. Store up to a week in a plastic bag in the refrigerator.
  • You may also find the dark green shiny poblano. This chili is milder, but must be roasted and peeled before using.

Find more like this: Appetizers and Sides, Condiments and Sauces, World Cuisine

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