← Back to Search Results
Mexican, Southwestern, Tex-Mex
Pico de Gallo Recipe-13340

Photo by: Joseph De Leo
Comments: 1
 

Recipe

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

Ingredients

  • 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

Directions

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.

Notes

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%)
108mg
6mg
0g
1g
1g
2g
0mg (0%)
293mg (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.
  • 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!

 

Discover Related Recipes

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

unforgettable-desserts Unforgettable Desserts
by Dede Wilson
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
flavor Flavor
by Rocco DiSpirito
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
mom-a-licious Mom-a-Licious
by Domenica Catelli
amor-y-tacos Amor Y Tacos
by Deborah Schneider
big-fat-cookies Big Fat Cookies
by Elinor Klivans
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for 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 cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?