Add fresh and fantastic flavor to any Mexican-inspired meal with our classic Pico de Gallo recipe!

Some of the most popular recipes on our site over the last year have been our Mexican-inspired recipes and we’ve covered a lot of the basics: a great homemade hot sauce that we affectionately call ‘Rocket Fuel’, as well as our own versions of salsa, guacamole, enchilada sauce and queso.  So our latest addition to the roster of Mexican recipe basics is this Pico de Gallo!

Pico de gallo is also sometimes called ‘salsa fresca’ and it is a fresh, uncooked condiment typically made by combining chopped tomatoes, white onions and jalapeños or other chili peppers.

Add fresh and fantastic flavor to any Mexican-inspired meal with our classic Pico de Gallo recipe!

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Our pico de gallo is simply seasoned with fresh cilantro and lime juice as well as other seasonings!  The clean, simple flavors add a wonderful freshness to any Mexican dish – like our fish tacos recipe!

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Pico de Gallo - A Family Feast

Pico de Gallo

  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 4 cups

Ingredients

  • 5 skin-on Roma tomatoes, seeded and diced
  • 2 scallions diced (both green and white parts)
  • ½ cup diced sweet onion such as Vidalia
  • 1 medium jalapeno, seeded and finely diced
  • 1/3 cup chopped fresh cilantro
  • Juice of one lime
  • 1 teaspoon salt
  • ½ teaspoon garlic powder

Instructions

  1. Place all ingredients in a mixing bowl and stir to combine.
  2. Refrigerate in a covered container and let sit for one hour to allow flavors to blend.

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Fish Tacos

Fish Tacos - A Family Feast

Rocket Fuel

Rocket Fuel - Homemade Hot Sauce - A Family Feast

Salsa

Salsa - A Family Feast

Guacamole

Guacamole - A Family Feast

Meet The Author: Martha

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Comments

  • Kathy wrote:

    Yum! I love Pico de Gallo but have never made it at home! Not sure why because we love Mexican food!

    • Martha wrote:

      Hope you enjoy the recipe Kathy!

  • [email protected] Soulful Twist wrote:

    I love how you used good sized chunks of tomato. It’s the way I’ve always enjoyed my Pico de Gallo as well!!! Looks awesome 🙂

    • Martha wrote:

      Thanks Christina!

  • julie perrott wrote:

    Okay , I apologize for my previous comment, after I read “about us” I realized why you have designed your recipes as you did. Evidently you have never been to the southwest. I have to tell you, any of your recipes that included any form of chilis would never fly down here. Just as I would never be able to replicate a New England clam chowder, even tho I have all the ingredients, you will never be able to put together a proper Pico de Gallo or any dish that includes chilies, so sorry……. an Arizonian and New Mexican citizen that luvs chili.

    iedents, you

    • Martha wrote:

      No offense taken at all Julie! Your locale definitely makes you more of an expert in authentic Mexican cuisine! We appreciate your passion for the food! Thanks again for taking the time to write to us. Martha

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