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Nutrition Facts
Serving Size 1 cups 306g Recipe makes 4 cups)
Calories 66
Calories from Fat 5		(8%)
Amount Per Serving		%DV
	Total Fat 0.6g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.2g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1760mg		73%
Potassium 668mg		19%
Total Carbohydrate 15.9g		5%
	Dietary Fiber 4.5g	17%
	Sugars 8.0g
Protein 2.8g		5%
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Homer's Traditional Pico De Gallo

Recipe #110222 | 10 min | 10 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Homer and Sandi
Feb 3, 2005

This is a tradional Pico de Gallo recipe that has been in my family for several generations. Many current recipes are variations of this simple one, and their taste is cluttered by garlic or other spices not usually included in the traditional recipe. This makes a great dip for tortilla chips, or in a layered bean dip. One can make great guacamole by smoothing out ripe avocadoes and adding this pico with a little more lime juice and salt to taste. I use a minimum of salt, so you may need to add more to suit your taste.

4 cups (change servings and units)

Ingredients

2 lbs roma tomatoes, chopped medium
1 medium white onion, chopped medium fine
1 jalapeno pepper, seeded then chopped fine
2 serrano peppers, chopped fine
1 bunch fresh cilantro, top 1/3 rd chopped coarsely
2 limes
1 tablespoon kosher salt, coarse grind

Directions

1
In a good sized bowl, place tomatoes, onion and peppers and stir well, then add cilantro.
2
(Secret technique that actually produces a better taste) Place kosher salt in a mound in center of tomato mix, and dissolve with juice squeezed directly from the limes.
3
Mix well and serve directly, or chill (the flavor improves if chilled overnight).

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Featured Reviews for This Recipe

From: Chef babydrum

On Jul 6, 2008

This salsa is excellent. I used vine tomatos because I like them better than the roma. I added extra Jalepeno peppers so mind was nice a spicy. That method of melting the salt with the lime is the key. Thanks for sharing.

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From: Rogers & Hammerstein

On Nov 17, 2007

I loved this recipe. It was like my grandma's when I was a kid. I am glad I found this! And the guacamole recipe is great too.

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From: Baby Kato

On Jun 4, 2006

Thank you for sharing Bud. The salsa was good. Salty, tart, spicy and refreshing.

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From: kokeshi doll

On May 27, 2006

This is almost the same way my Mexican mother-in-law taught me to make pico de gallo. She uses vinegar instead of lime, but I like the flavor of lime. She also adds a couple of tablespoons of olive oil, which I also do. I think this tastes best freshly made because the salt pulls the liquid out of the tomatoes and changes their texture if left overnight, but that's my personal preference. This is a simple, authentic recipe that is fresh tasting and delicious. It's great on tacos.

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