Pico de Gallo

  • Servings: MAKES ABOUT 4 CUPS

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Ingredients

  • 2 large vine-ripened tomatoes, finely diced
  • 1/2 large onion, finely diced
  • 1/3 cup finely chopped cilantro
  • 4 large radishes, finely diced
  • 2 jalapeños, seeded and finely diced
  • 2 tablespoons fresh lime juice
  • 1 garlic clove, minced
  • 3/4 teaspoon coarse salt

How to make this recipe

  1. Combine all of the ingredients in a bowl and serve.

Make Ahead

The Pico de Gallo can be refrigerated overnight.

Contributed By Published June 2000





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