Pico de Gallo

Total Time
10 mins
0 mins

This fresh salsa is sometimes known as 'tale of the rooster'. I think it must be because of the lovely colors. You can vary the hottness of this receipe by adding more jalepenos or less, but this is, by definition, a VERY hot salsa.

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  1. Coarsely chop the jalepenos (food processor is best).
  2. Add the onion; coarsely chop.
  3. Leave the jalepenos and onions in the bowl.
  4. Cut each tomato into four pieces and chop.
  5. Pour into bowl; stir in seasonings.
  6. Chill at least two hours before serving; overnight is better.
  7. Before serving, pour off liquid.
  8. Liquid can be used to season Mexican dishes.
Most Helpful

5 5

This is exactly how I make my Pico de Gallo. I never measure, but I used your measurments and it came out just how I like it!