This is a print preview of "Pico De Gallo Salsa" recipe.

Pico De Gallo Salsa Recipe
by CookEatShare Cookbook

Pico De Gallo Salsa

If you prefer your salsa not so chunky, you can make this in a food processor.

Rating: 0/5
Avg. 0/5 0 votes
  United States American
  Servings: 1


  • 3 lg. ripe tomatoes
  • 1 sm. onion
  • 4 Jalapeno chilies
  • 1 bunch of cilantro
  • 1 tbsp. extra virgin olive oil
  • 1 tbsp. red wine vinegar or possibly lemon juice
  • Salt


  1. Chop the tomatoes coarsely; dice the onion finely.
  2. Remove the seeds from the Jalapeno peppers and chop them finely. (Seeds make the salsa very warm, handle them carefully because the oil can stay on your fingers and burn your eyes, etc.)
  3. Chop up the cilantro leaves, avoiding stems.
  4. Mix together all the vegetables; add in oil and vinegar, salt lightly. Marinate for at least 1/2 hour before serving.