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Moms Pico de Gallo
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Cinco de Mayo, Football Party, Fourth of July
0 hr 30 min
0 hr 0 min
Appetizer, Dip / Condiment, Local / Organic Friendly
Use the ripest tomatoes you can find!
1 1/2 pounds ripe tomatoes, cut into 1/4- to 1/2-inch dice (about 3 cups, see note above)
1/2 large white onion, finely diced (about 3/4 cup)
1 to 2 serrano or jalapeño chilies, finely diced (seeds and membranes removed for a milder salsa)
1/2 cup finely chopped fresh cilantro leaves
1 tablespoon lime juice from 1 lime
Season tomatoes with 1 teaspoon salt and toss to combine. Transfer to a fine mesh strainer or colander set in a bowl and allow to drain for 20 to 30 minutes. Discard liquid.
Combine drained tomatoes with onion, chilies, cilantro, and lime juice. Toss to combine and season to taste with salt.
Pico de gallo can be stored for up to 3 days in a sealed container in the refrigerator.
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Michigan and New Jersey produce 66% of all the blueberries in the US, followed by North Carolina, Oregon and Washington.