Pico de Gallo

    We have always wondered how pico de gallo got its name. Was there something in the fresh flavors or the way the ingredients were chopped that inspired someone to name the salsa "rooster's beak"? This recipe makes 3 cups.
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    Ingredients
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    4
    medium tomatoes, diced
    1 1/2
    cups
    diced canned tomatoes
    1/2
    cup
    diced red onion
    3
    tablespoons
    chopped scallions
    1/2
    cup
    diced yellow bell pepper
    1
    tablespoon
    seeded and diced jalapeño chile
    1/4
    cup
    Chopped Cilantro
    1 1/2
    tablespoons
    fresh lime juice
    1
    teaspoon
    salt
    1/4
    teaspoon
    freshly ground black pepper
    1/2
    teaspoon
    dried oregano
    1/4
    teaspoon
    garlic powder
    Directions
    Step 1
    Place all ingredients in a food processor and mix briefly—vegetables should remain chunky. Pour into a bowl, cover, and refrigerate. May be stored up to 1 week.

    Nutrition Facts

    Serving Size: 
    Serving Per Recipe: 
    12
    0
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    20 mins
    Prep Time: 
    20 mins
    Cook Time: 
    0 mins
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    The base number of servings for this recipe is 12
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