Pico de Gallo

  • Total Time:
  • Servings: Makes 2 1/2 cups
KEY: Fall, Summer, Barbecue/Cookout, Cocktail Party, Graduation Party, Holiday Open House, Mexican, Southwestern/Tex-Mex, Appetizers/starters, Sauces & Condiments, Side Dishes, Fast, Healthy, Make Ahead, No-Cook, Vegetarian

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  • 1 pint cherry tomatoes, quartered
  • 1/4 cup minced red onion
  • 3 tablespoons chopped cilantro
  • 1 jalapeño, seeded and minced
  • 1 tablespoon fresh lime juice
  • Salt

How to make this recipe

  1. In a bowl, combine the tomatoes with the red onion, cilantro, jalapeño and lime juice. Season with salt.

Serve With

Grilled Steak Tacos.

Contributed By Photo © James Baigrie Published September 2003

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