Jen's Pico De Gallo

Jen P.

"This Pico De Gallo recipe is very easy, inexpensive, and delicious because it's freshly made right in your own kitchen! It is the perfect addition to any mexican meal, my friends even like to add it into the melted cheese dip I make!"
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30 servings
Serving size has been adjusted!
Original recipe yields 10 servings

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  1. Wash peppers, cut top and dig out core and seeds. Wash again. Cut pepper into halves and dice into small cubes, place in medium size mixing bowl.
  2. Peel entire onion, and dice into small cubes. Add to peppers in mixing bowl.
  3. Cut tomato into cubes, add in mixing bowl.
  4. Add 8 tablespoons of hot salsa, 1 tablespoon of garlic powder, 2 tablespoons of cilantro flakes, and dash of salt and pepper. Mix together well.
  5. Put in the frige for chilling or serve immediately. I personally like to eat it immediately, because the peppers are still firm and crunchy. If you let it sit in the frige too long the peppers will absorb the juice from the salsa making a mushy mixture.


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