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Pico de Gallo

Pico De Gallo

  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 4-6 1x


  • 68 roma tomatoes, seeded and chopped small
  • 1/2 white onion, chopped small
  • 1/2 bunch of cilantro, chopped
  • 1 jalapeño, seeded and chopped very fine
  • juice of 1 lime
  • 1 tsp salt


  1. Combine the tomatoes, onion, cilantro, jalapeño and lime juice in a bowl the season with salt
  2. Cover and let rest in the refrigerator for 30 minutes to allow flavors to marry
  3. Serve with tortilla chips or on top of your favorite Mexican dish
  4. Will keep refrigerated in an airtight container for 1 week


Depending on your tomatoes, it may be a little runny after resting. Ok to drain off the extra juice if desired.