Pico De Gallo

chunky salsa

Pico de gallo is a thing of beauty. I use to only think it was for tacos, boy has that opinion changed. this stuff is so awesome it makes everything better, from breakfast to the 4th meal. I have only been making this at home for a short period of time now, gosh I had no idea what I was missing. Thank goodness  I finally found the right mix to make it perfect. Do yourself a favor and  make this for your family this weekend, they will love it, and it will be gone in a flash.

Pico de Gallo won’t keep very long in the fridge—probably 24 hours or so. After that, the sugars start to break down and it turns into a soupy mess. So it’s best to make it the same day you’ll want to serve it, though you certainly could do so several hours before.


  • 5 whole Plum (roma) Tomatoes
  • 1/2 whole Large (or 1 Small) Onion
  • 3 whole Jalapeno Peppers
  • Cilantro
  • Lime Juice
  • Salt To Taste


  1. Chop jalapenos, tomatoes and onions into a very small dice. (Leave seeds in your jalapenos for a hotter pico). Adjust amount of jalapenos to your preferred temperature.
  2. Chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely.
  3. Place all of these ingredients together in a bowl and give it a good stir
  4. Squeeze the juice of half of one lime into the bowl. Add salt to taste and stir again.

source- thepioneerwoman.com

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Posted in Appetizers, Recipes
3 comments on “Pico De Gallo
  1. Looks delicious!!! I love pico!

  2. scrumptious! can’t wait to try it!

  3. Kathy says:

    That looks really good. Best to have plenty of drinks available with the Jalapeno peppers!


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