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Pico de Gallo
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5 from 1 vote

Pico de Gallo

Very easy to make and with a delicious twist, this tasty Pico de Gallo recipe is a great appetizer to enjoy this summer.
Prep Time20 minutes
Cook Time0 minutes
Passive time3 hours
Servings: 6
Author: Francine Lizotte
Course: Appetizer
Cuisine: Mexican
Keyword 4th of July, Backyard Party, Canada Day, Dairy Free, Easy Recipe, Gluten Free, Healthy, Tailgating, Vegan & Vegetarian, Vegetables

Ingredients

  • 4 large Roma tomatoes, washed, seeded and cut into small pieces
  • 1/2 cup white onions, finely diced and more if needed
  • 2 large jalapeño peppers, seeded and finely chopped
  • 1 large sweet banana pepper, seeded and finely chopped optional
  • 2 large cloves garlic, pressed
  • 1/3 cup fresh cilantro, chopped tips & tricks
  • 1/2 tbsp. fresh oregano, chopped tips & tricks
  • 1/8 tsp. ground cumin
  • 1 tbsp. freshly squeezed lime juice tips & tricks
  • 1/2 tbsp. Tequila
  • 1/2 tsp. ground Himalayan sea salt, or to taste
  • 1/2 tsp. freshly ground black pepper, or to taste (I always use mixed peppercorns)

Directions

  • In a medium bowl, combine tomatoes, onions, jalapeño peppers, banana pepper, garlic, cilantro, oregano and ground cumin; stir well.
  • Pour in lime juice and Tequila; stir again before seasoning with ground sea salt and freshly ground black pepper.
  • Cover and transfer to the fridge for at least 3 hours.Serve with tortilla chips.