Pico de Gallo

Name: Pico de Gallo
Yield: Makes 1 3/4 cups
Ingredients: 1 medium tomato, cut into 1/4-inch dice (1 cup); 1/4 medium white onion, cut into 1/4-inch dice (1/2 cup); 2 small serrano chiles, stems and seeds removed if desired, and cut into 1/4-inch dice; 2 tablespoons chopped fresh cilantro; 1/4 teaspoon coarse salt

3 Ratings

The chile ribs and seeds are the determining factor as to how hot this Pico de Gallo will be. Leave them in for maximum heat, or remove them if you prefer less kick.

Martha Stewart Living, June 2006

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Recipe Summary

Yield:

Makes 1 3/4 cups

Ingredients

1 medium tomato, cut into 1/4-inch dice (1 cup)
1/4 medium white onion, cut into 1/4-inch dice (1/2 cup)
2 small serrano chiles, stems and seeds removed if desired, and cut into 1/4-inch dice
2 tablespoons chopped fresh cilantro
1/4 teaspoon coarse salt

Directions

Step 1
Combine ingredients in a bowl. Serve immediately, or refrigerate for up to 1 hour.

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Reviews

3 Ratings

5 star values: 1
4 star values: 0
3 star values: 2
2 star values: 0
1 star values: 0

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Pico de Gallo

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Pico de Gallo

Gallery

Recipe Summary

Ingredients

Directions

Reviews

All Reviews for Pico de Gallo