← Back to Search Results
Mexican
Pico de Gallo

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Like salsa verde, pico de gallo (literally, “rooster beak”) is one of the condinments that is found on almost every Mexican table almost everyday. It goes onto tacos, grilled foods, and enchiladas, or anything else you’d like to serve it with, such as our charro beans. The seasonings—onion, cilantro, jalapeño, and lime—can be adjusted to suit your taste. Some Mexican cooks add a drizzle of olive oil to this salsa for richness—you can too.

Yield: Make about 2 cups

Ingredients

  • 2 ripe medium tomatoes (about 12 ounces)
  • ¼ cup finely chopped white onion, or to taste
  • 12 large fresh cilantro springs, thick stems removed, remaining stems and leave finely chopped (about ¼ cup)
  • 1 medium jalapeno or 1 small serrano, finely chopped (about 1½ tablespoons), or to taste
  • 1 teaspoon salt, or to taste
  • Juice of 1 lime, or to taste
  • 1 teaspoon olive oil (optional)

Directions

Core the tomatoes and cut them in half. Gently squeeze out most of the seeds, and cut the tomatoes into ¼-inch (no larger) dice. Toss the diced tomatoes, onion, cilantro, and jalapeño together in a mixing bowl. Add the salt and lime juice, then stir in the oil, if using. Let sit for a few minutes. The salsa can be made and kept at room temperature for up to 4 hours—no longer—before serving. Stir and taste again before serving.


© 2007 Rosa Mexicano
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings and does not include the optional teaspoon of olive oil.

10kcal (1%)
8mg (1%)
8mg (13%)
25mcg RAE (1%)
108mg
6mg
0g
1g
1g
2g
0mg (0%)
294mg (12%)
0g (0%)
0g (0%)
0mg (1%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
mexican-everyday Mexican Everyday
by Rick Bayless
lidias-italy Lidia's Italy
by Lidia Bastianich
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
lucid-food Lucid Food
by Louisa Shafia
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
raos-cookbook Rao's Cookbook
by Frank Pellegrino
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?