Pico de Gallo

Name: Pico de Gallo
Prep time: 15 minutes
Yield: 2 cups
Ingredients: 2 large tomatoes; diced¼ onion; minced1 serrano pepper; seeds removed and minced (use ¼ cup minced bell pepper for mild salsa)¼ cup chopped cilantro2 Tablespoons lime juice¼ teaspoon salt

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.

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

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 hot 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.

Featured in a Food Hero Monthly

Comments

Submitted by HENelson13 on Mon, 06/24/2024 - 12:41

Made this pico de gallo with green bell peppers instead a jalapeno and it was a huge success. The flavor was not too different and added a unique different flavor than traditional pico de gallo. This recipe is great for persons who like pico de gallo, but do not like spicy food.

Submitted by walscaro on Sun, 01/23/2022 - 11:10

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.