This Pico de Gallo recipe is one of my all time favorite fresh salsas. It is the same one we used to serve in the restaurant my brother and I owned together back in Wisconsin. I wish I could take credit for it, but one of our cooks created it. We loved it so much we served it with our amazing nachos. We weren’t the only ones who loved it. Our customers frequently asked us to bottle it!
Now that our restaurant has closed I can give out this incredible recipe. I hope you enjoy this fresh, tangy, slightly spicy salsa too.
Original post date: 11-25-2015
Pico De Gallo
Print recipeIngredients
- 1 Pound Roma Tomatoes (cored, seeded and finely chopped)
- 1/2 Cup Red Onions (finely chopped)
- 2-3 Tablespoons Green Onions (sliced)
- 2 Tablespoons Cilantro (finely chopped)
- 1 Medium Jalapeño (finely chopped)
- 1 Tablespoon Olive Oil
- 2-3 Dashes of Tabasco
- 1/2 Teaspoon Salt
- 1 Lime (freshly squeezed)
Note
Makes about 3 cups of salsa.
Directions
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Place all ingredients in a large mixing bowl and mix together. Cover and place in the refrigerator for one to two hours. |  |
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After a couple of hours the salsa is ready to be served. Serve with tortilla chips. |  |
