The ultimate Mexican salsa, this easy Pico de Gallo recipe, or ‘Rooster’s Beak’ Salsa, is made with fresh tomato, jalapeno, onion, cilantro and lime juice.

When it comes to Mexican salsas, it doesn’t get any more traditional or authentic than Pico de Gallo. Pico de Gallo is a staple for Cinco de Mayo, and it’s popularity easily found it’s way up through Mexico and into the hearts of Americans long ago.

1 pound vine ripened tomatoes
2 jalapeno peppers
1 small white onion
3 cloves garlic
1 packed cup cilantro cleaned and stemmed – 1/2 to 1 cup packed, to your preference
Juice from 1 lime
1 teaspoon cumin
Salt and pepper to taste

Dice the tomatoes and place them into a large mixing bowl.
Stem the jalapeno peppers and finely mince them. Add them to the bowl.
Mince the onion, garlic and cilantro. Into the bowl they go.
Add lime juice, cumin, and salt and pepper to taste.
Mix well.
Cover and let the flavor mingle for a good hour or so, though you can serve it right away if you’re in a hurry.

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