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The recipe box

pico de gallo

Pico de gallo

Mix up your own batch of fresh salsa and you'll never buy store-bought again! The serving combinations are endless.

Number of servings: 30
Serving size: 2 tablespoons

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4 cups fresh tomatoes, finely chopped

1 medium onion, finely chopped

3 tablespoons freshly squeezed lime juice

1/2 teaspoon salt

1/2 jalapeno pepper, finely chopped

4 tablespoons chopped cilantro


Time needed: 20 minutes

  1. Combine finely chopped tomatoes, onions, lime juice and salt in a mixing bowl.
  2. Add desired amounts of jalapeno and cilantro, starting with lesser amounts and adding more to taste.
  3. Serve with eggs, tacos, or other Southwestern dishes.

Nutritional information

Calories 7
Total Fat: 0 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 41 mg
Total Carbohydrate: 2 g
Dietary Fiber: 0.4 g
Total Sugar: 1 g
Protein: 0.3 g

Allergens: None noted

Tips and variations

When chopping jalapeños or hot peppers wear gloves and do not touch your eyes or face.

Salsa will normally become juicy after sitting for a while.


This was adapted from the United States Department of Agriculture's Pico de gallo (no date; What's Cooking? USDA Mixing Bowl).

Related resources

Chopping, Dicing, or Mincing Onions, Shallots, and Garlic (PDF) — Get tips for the right way to cut these staple vegetables.

Tomato cucumber salad with Italian dressing — Try this simple vegetable salad for a taste of summer. This recipe includes three different dressing recipes.

Tomatoes and Salsa — Explore lots of different methods and recipes for preserving tomatoes.

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