Coupon Clipping Cook

Pico de Gallo

Pico de Gallo is one of those things that when all ingredients are mixed together it has a delicious taste of one…rather than tasting each of the ingredients separately.

It lasts nicely in the fridge too.  And it seems to get better over time as the flavors hang out together.

Pico de Gallo tastes great on top of scrambled eggs, virtually any type of Mexican food, and of course with tortilla chips.  YUM.

When I worked in a grocery store and would be in the checkstand checking out groceries I would often times notice customers buying large amounts of Roma tomatoes along with fresh onions, Jalapeno or Serrano peppers, and cilantro.

Out of curiosity I’d ask what they were making and most of the time it was Pico de Gallo or salsa.  So I got in the habit of using only Roma tomatoes when I make homemade salsa or Pico de Gallo.

So tomorrow is already the 4th of July.

It always seems like after the 4th, the year just zips by.  Next comes football season and in the blink of an eye it’s Halloween and then the Holidays.

But for now….Happy 4th of July!  Be safe and have a wonderful weekend.

So let’s check out the ingredients for this super delish Pico de Gallo.


Cilantro, tomatoes, onion, Jalapeno or Serrano peppers, fresh lime juice, salt and pepper.

Here’s how to make it:


Chop the tomatoes.


In a medium size bowl, add the tomatoes,


and chopped onion.


Chop the Jalapeno (or Serrano) peppers,


and add them to the bowl.


Chop the cilantro….


….add it to the bowl.





add the juice from 1/2 of a lime,


the salt,


and the pepper to the bowl.




stir all of the ingredients together.


Chill before serving and ….



Here are some recipes that would be delicious topped with Pico de Gallo:
Breakfast chili chilaquiles
Chicken and lime taquitos
Easy crispy shell tacos

Pico de Gallo

When all of these Pico de Gallo ingredients are mixed together, the taste is all its own.  Pico de Gallo is both pretty and delicious as a topper for Mexican food, salads, and scrambled eggs; and makes a wonderful appetizer as a dip for tortilla chips.
Course Appetizer, Breakfast, Main Course, Salad
Cuisine American, Mexican
Keyword Pico de Gallo
Total Time 15 minutes
Servings 2 servings


  • 3 large Roma tomatoes chopped
  • 1 cup chopped onion
  • 2 Jalapeno peppers - chopped or 1 large Serrano pepper if you prefer more heat
  • ½ cup chopped cilantro
  • ½ teaspoon salt or salt to taste
  • ½ teaspoon ground black pepper
  • ½ of a fresh lime


  1. In a medium size bowl, add the tomatoes, onion, Jalapeno (or Serrano) peppers, cilantro, salt, pepper, and juice from ½ of a lime. Stir together. Serve chilled as a dip or use as a topping for eggs, salads, tacos, or nachos.  Stir together.
  2. Serve chilled as a dip or use as a topping for eggs, salads, tacos, or nachos.

Recipe Notes

Make sure to add enough salt.  The flavor really pops when the amount of salt is just right.

Chill in the refrigerator before serving to give the ingredients time to incorporate or "mesh".

Stir together just before serving.

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