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5 from 1 vote

Pico De Gallo

Fresh Mexican Red Salsa as Mild, Medium or HOT as you like it.
Course: Appetizer
Cuisine: American, Mexican
Author: Catherine's Plates

Equipment

  • food processor or chopper (You can chop all by hand if you want)

Ingredients

  • 3 medium roma tomatoes or other type of tomato diced small
  • 1/4 cup red onion, green onion or yellow onion diced small
  • 1/4 cup fresh cilantro chopped finely
  • 1/2 fresh squeezed lime
  • 1-4 jalapenos, diced small (take stems, membrane and seeds out for less heat)
  • 2 garlic cloves, minced fine
  • 1/4 - 1/2 tsp salt
  • 1/8 -1/4 tsp black pepper
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder

Instructions

  • Dice tomatoes, onion, and jalapeno into small pieces. (Make sure to use gloves or a ziploc bag to hold jalapenos while chopping.)
  • Chop cilantro into small pieces. Mince garlic.
  • Place diced tomatoes, onions, jalapenos into a serving bowl. Add in chopped cilantro and minced garlic. Add in fresh squeezed lime juice and seasonings to your taste. Mix well, enjoy now or cover and refrigerate. The longer it sits the better the flavors come through.

You can chop into big pieces tomatoes, onions and jalapenos and run through a food processor or chopper. Then add rest of ingredients and blend for a few seconds or longer depending on how chunky you want your pico de gallo.