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Mexican, Southwestern, Tex-Mex
Pico de Gallo Recipe-13340

Photo by: Joseph De Leo
Comments: 1


In northern Mexico, this kind of fresh relish would be known usually as salsa méxicana or salsa cruda. Ours is a Texas version, perfect paired with fajitas, so we stick with the Lone Star name, pico de gallo.

Yield: Makes approximately 2½ cups


  • 1 pound small tomatoes, preferably Roma or Italian plum, chopped
  • 4 to 5 fresh jalapeno, minced
  • 3 green onions, sliced
  • ¼ cup chopped white onion
  • ¼ cup chopped fresh cilantro
  • Juice of ½ lime
  • Salt to taste


Mix all the ingredients together in a bowl. Refrigerate for at least 30 minutes.

Serve chilled, as an accompaniment to meat and cheese dishes. Pico de gallo is best the day it’s made.


Technique Tip: To brighten the dish in late summer, substitute small yellow tomatoes for a couple of the reds, or mix red and green jalapeños.

The term pico de gallo is a linguistic mystery, which is probably the real reason we prefer it as a name. Literally, it means “rooster’s beak,” a translation that makes little metaphorical sense. The most common explanations claim that the chiles in the salsa resemble bird beaks or that the mixture is chopped almost as fine as chicken feed.

© 1995 Cheryl Alters Jamison

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on a serving size of 1/4 cup and on 1/8 teaspoon added salt per serving.

11kcal (1%)
9mg (1%)
8mg (14%)
19mcg RAE (1%)
0mg (0%)
293mg (12%)
0g (0%)
0g (0%)
0mg (1%)

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  • Aroguejim

    07.31.10 Flag comment

    Try using Serrano peppers instead of jalapeno peppers. It has a better taste as well as a spicy kick!


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