Pico de Gallo (Tested)

Serves     Makes About 3 Cups


No Mexican feast is ever complete without this salsa; you can never have too much. Use it as a condiment for meats, in tacos, as a dip for chips, you can even eat it like a salad mixed with shredded iceberg lettuce.


5 large plum tomatoes, diced (about 1 lb.)

1 cup finely diced onion

1 jalapeno pepper, minced (remove seeds for less heat)

½ cup chopped cilantro, leaves and tender stems

1 tsp. salt

Juice of 1 lime


Combine the tomatoes, onion, jalapeno, and cilantro. Just before serving add salt and lime juice. If you add the salt too far ahead of time the tomatoes will release a lot of juice and your Pico de Gallo will be soupy – which is not necessarily a bad thing. I could eat this stuff by the bowlful.


Notes and Instructions

Recipe and photo credit: Linda McElroy