Pico de Gallo

Latest Review: "This is exactly the recipe we have had in Maz ...more"

Provided by Rosa Mexicano Restaurant

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Ingredients

  • 2 ripe medium tomatoes (about 12 ounces)
  • 1/4 cup cup finely chopped white onion or to taste
  • 12 large fresh cilantro sprigs thick stems removed remaining stems removed remaining stems and leaves finely chopped (about ¼ cup)
  • 1 medium jalapeño or small Serrano finely chopped (about 1½ tablespoons) or to taste
  • Juice of 1 lime or to taste
  • 1 tsp olive oil (optional)

Cooking Instructions

Core the tomatoes and cut them in half. Gentle squeeze out most of the seeds and cut the tomatoes into ¼-inch (no longer) dice. Toss the diced tomatoes onions cilantro and jalapeno together in a mixing bowl. Add the salt and lime juice then stir in oil if using. Let sit for a few minutes. The salsa can be made and kept at room temperature for up to 4 hours – no longer – before serving. Stir and taste again before serving.

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Recipe Location

This recipe has been added to the following public cookbooks:
jenn dishes, Tom's Delights, Cooking With Ang, Lara's Recipes, billys notable cooking

Recent Reviews

Recent Reviews
Rating Submitted by Comment Summary
SDeBear1
05/04/08 07:03 PM
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Just what you get in Mexico

This is exactly the recipe we have had in Mazatlan, Cancun, Mexico City. Totally addicitve and can't even compare to a jar.
Ruiz727
05/04/08 05:20 PM
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this is not real pico de gallo

this recipe is missing alot of stuff. this is white peoples mexican recipes. come to el paso for real mexican food
ONLYJIMNOW
05/04/08 03:41 PM
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Very very good!

Truly a wonderful Pico de Gallo...I will never buy another jar again!
HIPPO 183
05/04/08 02:17 PM
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Fresh Taste

Once you have tried this "pick of the garden" you won't go bact to the ketchup salsa.

1 - 4 of 4 Reviews

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