Pico de Gallo

August 5th, 2010 by Erin Gennow
Pico de Gallo

Pico de Gallo

Pico de Gallo is one of my favorite salsas.  It’s bright in both flavor and color.  It’s great for chips, nachos, and of course as a garnish on tacos.  It would also be great as a garnish for a grilled hearty white fish.  Don’t bother with the premade found at the supermarket, which often uses flavorless tomatoes.  It’s easy to make your own and get that fresh summer taste.

Prep Time: 15 minutes

Serves: About 2 cups


1 ½ cups tomatoes, seeded and diced (from firm, ripe, tomatoes)

½ cup diced red onion

1 diced jalapeno (seeded if you prefer less heat)

1-2 cloves garlic, finely minced

2-3 tablespoons cilantro, freshly chopped (or parsley if you prefer)

Juice from 1-2 limes, the zest is great also

Sea salt (or kosher) to taste


To prep the tomatoes I like to quarter them and the cut out the seeds and pulpy juice.  Then I dice the firm flesh.

Combine the first five ingredients listed above in a bowl.  Season to taste with freshly squeezed lime juice and sea salt.

Serve as a garnish for tacos or as a dip with your favorite chip!


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4 Responses to “Pico de Gallo”

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