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Pico de Gallo

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.
Small bowl of diced tomato-based salsa.
Prep time: 15 minutes
Makes: 2 cups
Nutrition Facts: View label

Ingredients

2 large tomatoes, diced
¼ onion, minced
1 serrano pepper, seeds removed and minced (use ¼ cup minced bell pepper for mild salsa)
¼ cup chopped cilantro
2 Tablespoons lime juice
¼ teaspoon salt

Directions

  1. Wash hands with soap and water.
  2. In a large bowl, combine all ingredients. Serve right away.
  3. 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.

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.

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