Pico De Gallo


  • 5 oz Onion, finely chopped
  • 1 Jalapeño, rib and stem removed and finely chopped
  • ¼ cup Lime Juice
  • 24 oz Tomatoes, chopped
  • 2 cups Cilantro, chopped


In a medium serving bowl, combine the onion, jalapeño, lime juice and season with salt to taste. Let it marinate for about 5 minutes while you chop the tomatoes and cilantro. Add the chopped tomatoes and cilantro to the bowl and stir to combine. Taste, and add more salt if desired.

For the best flavor, let the mixture marinate for 15 minutes or several hours in the refrigerator.

Pico de Gallo keeps well in the refrigerator, covered, for up to 4 days.

Want to add to MFP? Search MGL Pico De Gallo in the food database.


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