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Pico de Gallo
Pico de Gallo is fresh salsa used commonly in Mexican cuisine. Use it for dipping tortilla chips, topping tacos and more.
Course
Appetizer, Condiment
Cuisine
Mexican
Keyword
Mexican Food, Pico de gallo, Salsa
Prep Time
15
minutes
minutes
Resting Time
1
hour
hour
Total Time
1
hour
hour
15
minutes
minutes
Servings
4
servings
Author
Chef Ben Kelly
Ingredients
Salsa
1/4
cup
red onion, minced
1
tbsp
garlic, minced
2
tbsp
pickled japapenos, minced
2
tbsp
cilantro, minced
1
cup
Roma tomatoes, minced
1
lime, juice and zest
1/2
tsp
kosher salt
1/4
tsp
cumin
2
tsp
red wine vinegar
Instructions
Put all the ingredients in a medium mixing bowl. Mix well.
Taste and adjust the seasoning as needed with salt and pepper.
Transfer the pico de gallo to a small serving bowl and cover tightly with plastic wrap.
Put the bowl in the fridge and let the pico rest for one hour to allow the flavours to come togther.
Serve the salsa right away or store it in the fridge for up to 24 hours.