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Fresh Pico de Gallo
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Course
Appetizer, Dips/Dressings
Ingredients
1
cup
diced roma tomatoes
1/2
cup
diced red onion
1/2
cup
diced green bell pepper
1
tbsp
diced pickled jalopeƱos
2
cloves
garlic
1/4
cup
diced fresh cilantro
1
tbsp
lime juice
1/4
tsp
salt
Instructions
Place all ingredients in a bowl and gently toss to combine. Taste and add more salt or lime juice as needed.
Serve immediately. Goes well with tortilla chips, tacos, or fajitas. Best if eaten fresh or stored in the refrigerator for up to two days.