Pico de Gallo

  • Servings: MAKES ABOUT 4 CUPS
KEY: Spring, Summer, Barbecue/Cookout, Cocktail Party, Game Day, American, Mexican, Southwestern/Tex-Mex, Dips & Spreads, Sauces & Condiments, Basic/Easy, Fast, Make Ahead, No-Cook, Vegetarian

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  • 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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462496 recipes/pico-de-gallo-raichlen 2013-12-06 Steven Raichlen spring|summer|barbecue-cookout|cocktail-party|game-day|american|mexican|southwestern-tex-mex|dips-and-spreads|sauces-and-condiments|6|basic-easy|fast|make-ahead|no-cook|vegetarian june-2000,pico de gallo,Steven Raichlen recipes,pico-de-gallo-raichlen 462496