Fresh Pico de Gallo Recipe
Prep time
Total time
Pico de Gallo made with tomatoes, onion, jalapenos, lime juice and cilantro
Recipe type: Main
Cuisine: American
Serves: 4 cups
  • 3 cups seeded, diced tomatoes (1 seeded medium tomato = about ½ cup chopped)
  • ½ cup diced red onion
  • 2 Tablespoons fresh jalapenos, diced small
  • 2 Tablespoons minced garlic
  • Juice of 2 fresh limes
  • 4 Tablespoons fresh cilantro
  • Fresh ground salt and fresh cracked pepper to taste.
  1. To seed a tomato, place on a cutting board with the stem facing up. Roll the tomato on to its side so the stem is now facing to the left or right. Slice the tomato in half through the fleshy middle section. Using a small spoon, scoop out the seeds, core and liquid center. Seeding a tomato helps remove excess liquid.
  2. Dice the tomatoes.
  3. In a medium glass bowl, combine the diced tomatoes and all ingredients. Stir together well. Refrigerate 30-60 minutes to allow the flavors to develop. This is great on tortilla chips too.
Recipe by Vintage Cooking at