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Pico de Galo, Mexican Salsa, Pico

Pico de Gallo

Pico de Gallo is incredibly versatile.  It can serve as a topping to tacos and carnitas, it is at home in a salsa bar and can easily be a topping to a salad. The key is to have about equal amount of onions as you do tomatoes.   

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Total Time: 10 minutes

Servings:  12



6-8 roma tomatoes, diced


1 large white onion, diced

2-3 jalepenos, diced (seeded and membranes removed)

1 bunch of cilantro leaves, chopped

1 T. kosher salt

1 lime, juiced

1 t. sugar (if tomatoes are out of season)

Put all ingredients in a bowl and mix with a spoon.  Refrigerate until ready to serve.  Best served the day it is made. 

Add a dish that compliments your menu:

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