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Pico de Gallo Salsa


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  • 1/2 tsp salt
  • 1 garlic clove, minced
  • 2 large, ripe tomatoes, seeded and finely chopped, or 2 cups drained whole canned tomatoes, finely chopped
  • 1 small onion, finely chopped
  • 2-3 tbsp. finely chopped cilantro
  • 1-2 jalapeno peppers, seeded and finely chopped
  • 2 tsp fresh lime juice


Servings 6


Step 1

On a cutting board, sprinkle the salt over the garlic. Mash to a paste with the flat side of a heavy knife.

In a small bowl, combine the mashed garlic, the tomatoes, onion, cilantro, jalapenos, and lime juice. Refrigerate at least 1/2 hour before serving to allow the flavors to blend.

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