This classic Mexican salsa combines the fresh flavors of veggies, herbs, and tangy citrus for the perfect dip or topper for a variety of dishes.
Pico de Gallo

Ingredients
2 large tomatoes, diced
1/4 onion, minced
1 serrano pepper, seeds removed and minced (use ¼ cup minced bell pepper for mild salsa)
1/4 cup chopped cilantro
2 Tablespoons lime juice
1/4 teaspoon salt
Directions
- Wash hands with soap and water.
- In a large bowl, combine all ingredients. Serve right away.
- Refrigerate leftovers within 2 hours.
Notes
- No serrano pepper? Use a jalapeño pepper or other spicy pepper.
- Chop the leaves and stems of cilantro; all parts are flavorful.
- The spiciness of peppers can vary based on the growing conditions. Peppers usually have a higher level of heat during hot summer months.
Thanks to the OSU Extension Latin Heritage Workgroup for this recipe.
You might also like...
Potato Salad

Potato Salad
A creamy classic potato salad with tangy mustard and crunchy celery. Perfect potluck or summer BBQ dish.
Prepare:
20 minutes
Makes:
8 cups
Fish and Spinach Bake

Fish and Spinach Bake
Healthy baked fish with fresh and frozen veggies and cajun spices.
Prepare:
15 minutes
Cook:
30 minutes
Makes:
8 Servings
Carrot, Jicama and Orange Salad

Carrot, Jicama and Orange Salad
Fresh and colorful salad with a tangy homemade dressing!
Prepare:
20 minutes
Makes:
4 Cups
Pasta with Greens and Beans

Pasta with Greens and Beans
Classic Italian flavors combine to make the perfect pasta dinner.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
8 cups
Tuna Pasta Salad

Tuna Pasta Salad
Classic summer dish with macaroni, fresh veggies, and a creamy dressing.
Prepare:
5 minutes
Cook:
10 minutes
Makes:
6 cups
Popeye Power Smoothie

Popeye Power Smoothie
This tasty green smoothie is sweet, creamy, and refreshing!
Prepare:
10 minutes
Makes:
4 cups
Comments
Love this recipe! It makes a simple and delicious addition to so many meals. We made a lot in the summer when tomatoes and peppers were plentiful.