Pico de Gallo

Kitchen Tested
  • Yield 2 cups
  • Prep 5 mins
  • Cook 0 mins

Pico made fresh in your kitchen from tomatoes, peppers and onions seasoned with lime and cilantro.

With restaurants in New York City, Washington, D.C., Atlanta, Ga.; Palm Beach and Miami, Fla.; Hackensack, N.J.; and National Harbor, Md., Rosa Mexicano delivers authentic Mexican cuisine in an accessible, stylish and festive atmosphere. Try this recipe for a Cinco de Mayo celebration of your own. Make pico ahead to give the flavors adequate time to meld.


2 medium tomatoes, seeded and cut into ¼-inch dice
1/4 cup finely chopped white onion
1/4 cup freshly chopped cilantro
1 1/2 tablespoons finely chopped jalapeño or serrano chile
1 teaspoon salt
-- Juice of 1 lime
1 tablespoon olive oil


  1. Toss tomato, onion, cilantro and chile in a mixing bowl. Add salt, lime juice and oil, and stir to combine. Taste for seasoning and serve.

Recipe courtesy of Rosa Mexicano restaurants (rosamexicano.com). 



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