Pico de Gallo

by Shawnda on June 14, 2007

in Veggies & Starches

Pico de Gallo

Is there any herb as misunderstood as cilantro? My grocery store labels it as “Chinese parsley,” but the locals here use it to achieve fresh Mexican and Tex-Mex flavors. People either love it or hate it. They jump at the chance to cook with it or shudder at the thought of adding dish soap to their plate.

I love cilantro – I am even growing some in my garden. I am thankful to be so fortunate as to not carry a gene that turns all that wonderful leafy goodness into soap in my mouth. I’ll add it to salsas and frittata, roughly chop a handful for marinades and pasta, process it into pesto or cilantro mayo, or add the whole leaves to a panini much like a “normal person” would use lettuce.

Pico de gallo is one of those dishes that allows every ingredient to share the spotlight. Tomatoes, onions, jalapenos, and cilantro – each having its own distinct flavor and each contributing equally to the freshness of the dish.

Pico de Gallo

Serve it as a dip with chips or as a condiment or garnish with tacos, quesadillas or grilled chicken.


  • 1/4 cup jalapeno, finely chopped and seeded
  • 1/4 cup cilantro, chopped
  • 1/4 cup red and/or onion, chopped
  • 1 cup tomatoes (2-3 romas), seeded and chopped
  • splash of lime juice (from 1-2 wedges)
  • pinch of salt


  1. Stir all ingredients together and allow to sit at room temperature for 30 minutes.
  2. Stir once again before serving.


Yields: ~2 cups

Source: Confections of a Foodie Bride

Estimated time: 40 minutes

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