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Pico De Gallo II


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Rate this recipe 4.5/5 (2 Votes)
Pico De Gallo II 1 Picture


  • 4 ripe plum tomatoes, seeded, finely chopped
  • 1 small white onion, finely chopped
  • 1/4 cup fresh cilantro leaves, chopped
  • 4 fresh jalapeños, seeded, finely chopped
  • 1 tablespoon fresh lime juice
  • salt to taste


Servings 4
Adapted from


Step 1

Mix tomatoes, onion, cilantro, jalapeños and lime juice.

Add salt to taste.

Cover and refrigerate for at least 1 hour, and serve the same day made.

Makes 2 to 2½ cups.

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