Pico de Gallo

Plus: More Vegetable Recipes and Tips

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

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

Combine all of the ingredients in a bowl and serve.

Make Ahead

The Pico de Gallo can be refrigerated overnight.

Serve With

Pork Tenderloin Fajitas.

Contributed By Steven Raichlen Published June 2000