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Pico de Gallo

  • yield: Makes 3 cups


  • 2 medium tomatoes, cut into 1/2-inch dice
  • 2 jalapeno peppers, finely chopped
  • 1 small red onion, cut into 1/4-inch dice
  • 2 scallions, white and green parts, finely chopped
  • 1/4 cup fresh lime juice
  • 1/2 cup loosely packed cilantro leaves, roughly chopped
  • 1/2 teaspoon ground chile powder, preferably pasilla
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper


  1. Step 1

    Combine all ingredients in a mixing bowl, and toss well to combine. Adjust seasoning to taste. Serve immediately, or keep refrigerated, for up to 2 days, until serving.

Martha Stewart Living, September 1996