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Pico de Gallo

Pico de Gallo is colorful and delicious. Excellent with corn chips, potato chips, and crackers. Superb in tacos. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Prep Time15 mins
Total Time15 mins
Course: Appetizer
Cuisine: Mexican
Keyword: salsa, tomato
Servings: 8


  • 2 large red onions, chopped
  • 10 Roma tomatoes, chopped
  • 2 cups fresh cilantro, chopped
  • 2 fresh jalapenos, ribs and seeds removed Keep a few seeds/ribs if heat is preferred
  • 1 lime
  • salt
  • ground black pepper (optional)


  • Place chopped onions, tomatoes, and cilantro in a bowl.
  • If using jalapeno, remove all seeds and ribs for a hint of heat. For more heat, keep a little of both.
  • Squeeze 1/2 of lime over mixture. Add a salt and ground black pepper (if using). Mix together. Taste. Add more of each ingredient if desired.
  • If desired, refrigerate one hour before serving.