Return to Content

Pico de Gallo

Pico de Gallo
0 votes, 0.00 avg. rating (0% score)
by in May 2012

Whether it's scooped up with crunchy, salty tortilla chips or spooned on top of a juicy burger, Pico de Gallo is the perfect pick.

Pico de Gallo
Photo/Art by Aimee Seavey


  • 2 cups (1 lb.) diced fresh plum tomatoes (cored and seeded)
  • 1-1 1/2 cups diced white onion
  • 1-2 minced jalapenos (remove the seeds and ribs inside for less heat)
  • 1/2 cup chopped cilantro (or to taste)
  • 2 Tablespoons fresh lime juice
  • Sea salt


Toss all ingredients in a large bowl and chill until ready to serve.

Updated Friday, May 11th, 2012

Bring New England Home Get a Free Trial Issue when you subscribe to Yankee Magazine

In this issue: 2015 Travel Guide to New England
  • Best Bargains: 35 Don't-Miss Summer Savers
  • Where to Go: 120 Best Fairs, Festivals & Events
  • Best Dining: 90 Local Foodie Destinations
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111