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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Why is it called pico de gallo, you ask? The name (which means rooster’s beak) likely comes from how it was originally eaten — pinched between the thumb and forefinger, which looks like a rooster pecking. It’s a cubed, fresh salsa made with chopped tomatoes, onions, chiles, lime juice, and cilantro… but I swap in green onions for a milder twist (and because I’m not a fan of raw onions unless it’s blended hehe).
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Combine chopped tomatoes, green onion, jalapeño, lime juice, cilantro, and salt in a bowl.
Mix well to combine all the ingredients evenly.
Let the mixture sit for 15 minutes to allow the flavors to meld together.
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For a milder flavor, use green onions instead of raw onions.
Adjust the amount of jalapeño based on your spice preference.
Serve immediately or refrigerate for up to 2 days for best freshness.
Can I use regular onions instead of green onions?
Yes, you can use regular onions, but they will have a stronger flavor compared to green onions.
How long can I store pico de gallo?
Pico de gallo can be stored in the refrigerator for up to 2 days in an airtight container.
Can I make this recipe spicier?
Yes, you can add more jalapeño or use a spicier chili variety to increase the heat.
Is pico de gallo gluten-free?
Yes, pico de gallo is naturally gluten-free as it contains no gluten-containing ingredients.
Can I use lemon juice instead of lime juice?
Yes, you can substitute lime juice with lemon juice, but the flavor will be slightly different.
