Mother Earth Living

Salsa Dishes from the Garden: Pico de Gallo

Mexican food is hot.
By Rob Proctor and David Macke
August/September 1998
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Fresh pico de gallo is a colorful and tasty addition to any mexican meal.
Photo by PetersPic924/Courtesy of Flickr/http://www.flickr.com/photos/peterpics924/


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Pico de Gallo

Makes about 1 cup

This is not for the faint of heart.

• 1 large tomato, peeled and seeded
• 4 fresh jalapeño chiles, seeds and membranes removed
• 1 small onion, peeled
• 2 tablespoons or more chopped cilantro
• 2 tablespoons vinegar or lemon or lime juice

Salt to taste

Finely chop the tomatoes, peppers, and onion by hand. Stir in the remaining ingredients.


Rob Proctor and David Macke grow chiles and anything else they can think of in Denver, Colorado. They are the authors of Herbs in the Garden (Interweave Press, 1997).

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