Pico de Gallo (Fresh Salsa)

  • Servings: Makes 2 Cups

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  • 3 ripe medium tomatoes
  • 1 medium white onion, diced
  • 2 scallions, white and green parts, sliced
  • 1 jalapeño, minced
  • Juice of 2 limes
  • 2 tablespoons chopped cilantro
  • 1 teaspoon dried Mexican oregano (see Note)
  • Salt and freshly ground pepper to taste

How to make this recipe

  1. Combine all the ingredients in a bowl and gently fold everything together. Cover and let stand for 1 hour to allow the flavors to marry.


Mexican Oregano, also referred to as wild marjoram, is a dried herb with a strong, aromatic flavor. It was a staple in Aaróron Sanchez's childhood home in El Paso. When his mother was growing up on a northern Mexican ranch, the cattle used to graze on wild oregano, and as a result, the meat had a subtle oregano flavor.

Contributed By Published July 2014

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