Pico De Gallo

Save Recipe
  • Level: Easy
  • Total: 1 hr 10 min
  • Active: 10 min
  • Yield: 4 servings
Share This Recipe

Directions

  1. In a medium bowl, combine 4 diced plum tomatoes, 2 tablespoons chopped cilantro, 1/2 minced red onion, 1 minced garlic clove, 1 minced jalapeño (seeded), the juice of 1 lime, 1 teaspoon fresh celery juice (optional), 1/2 teaspoon kosher salt and a few grinds of pepper; mix well. Cover and refrigerate to allow the flavors to meld, 1 hour or up to 3 days. Drain any excess liquid before serving.
Three Kinds of Salsa
PREMIUM
19m Easy 100%
CLASS
Tinga de Pollo Tacos
PREMIUM
Gabriela Cámara

Tinga de Pollo Tacos

6m Easy 98%
CLASS
Roast Pork Tacos with Tomatillo Salsa
PREMIUM
26m Intermediate 98%
CLASS
Creamy Enchiladas with Chicken, Tomatoes and Green Chile
PREMIUM
11m Intermediate 99%
CLASS

6m Easy 100%
CLASS
Jonathan Waxman

Tomatillo Salsa

7m Easy 99%
CLASS