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pico de gallo salsa

Honeydog101 avatar
Recipe by
Pat Fucile
@Honeydog101
Eden Prairie, MN

Nice dipping salsa for with chips. Great for snacking with the Super Bowl! My hubby and I like ours with the super hot peppers, but I realize not everybody likes super hot food so I made that ingredient optional. It is easy to alter the spice amounts in this recipe to match your particular taste. During the summer months when I have an excess amount of fresh produce from my gardens, I will put this salsa in a container and freeze it.

prep time 40 Min
cook time 30 Min
method No-Cook or Other

Ingredients For pico de gallo salsa

  • 3
    large, ripe tomatoes
  • 1
    medium onion finely chopped
  • 1
    large jalepeno, seeded and chopped
  • 1
    green pepper, seeded and chopped
  • 2 Tbsp
    chopped cilantro
  • 2 Tbsp
    ground cumin
  • 2 Tbsp
    ground coriander
  • 2 Tbsp
    lime juice
  • 3 Tbsp
    minced garlic
  • 2
    habenero or ghost chile pepppers (optional)

How To Make pico de gallo salsa

  • 1
    Cut the tomatoes in half and scoop out the seeds, then dice the flesh. Place the diced flesh in a colander and let any excess moisture drain.
  • 2
    After draining the excess moisture from the tomatoes, add the chopped onion, chopped peppers, cilantro, cumin, coriander and lime juice. Season with salt and pepper to taste.
  • 3
    Cover and let chill in the refrigerator for at least 30 minutes to allow the flavors to develop before serving.
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