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Pico de Gallo Recipe

Olives & Okra
The original recipe calls for 1/3 cup of cilantro and ¾ teaspoon of salt. I increase the cilantro to ½ and the salt to 1 teaspoon, especially if I add an extra pepper or two.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins


  • 6 long green chiles
  • 2 large ripe tomatoes about 1 pound, cored, seeded, and coarsely hand-chopped
  • 1 cup coarsely chopped onion
  • ½ cup minced cilantro
  • 2 to 3 fresh yellow chiles or large fresh jalapeno chiles stemmed and coarsely hand-chopped
  • 3 tablespoons fresh lime juice
  • 1 teaspoon salt


  • In the open flame of a gas burner or under a preheated broiler, roast the long green chiles, turning them until they are lightly but evenly charred. Steam the chiles in a paper bag, or in a bowl, covered with a plate, until cool. Rub away the burned peel. Stem and seed the chiles and coarsely chop them. There should be about 1 cup.
  • In a medium bowl, stir together the tomatoes, chopped green chiles, onions, cilantro, yellow chiles, lime juice, and salt. Cover and refrigerate 1 hour. Adjust the seasoning. Though the salsa will lose some of its texture, the flavor will remain good for up to 2 days.


Yields about 3 cups.
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