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Pico de Gallo

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  • 2 medium tomatoes diced
  • 1 white onion finely chopped
  • 2 green onions finely chopped
  • handful fresh cilantro finely chopped
  • Sea salt and freshly ground black pepper to taste


  • 1/2 fresh jalapeno pepper seeded, deribbed and chopped – adds a kick
  • Splash of lime juice for a tang


  • Mix thoroughly in a bowl, and let sit for 20 minutes. If you’re not going to be using it right away, refrigerate immediately. Let it sit out a few minutes to take the chill off.
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