Pico de Gallo I

This is the salsa that makes fajitas so good. Serrano chiles possess a lively heat; don't stint on them. However, see to it that they are very finely chopped. If the serrano heat is too much for you, substitute jalapeños.

  • 3 ripe plum tomatoes, seeded, pulp removed, finely chopped
  • 1 medium white onion, finely chopped
  • 2 large cloves garlic, minced
  • 2/3 cup cucumber, peeled, seeded, finely diced
  • 2 tablespoons minced cilantro leaves
  • 3 or 4 fresh serrano chiles, seeded, very finely chopped
  • 1 tablespoon white wine vinegar
  • 1 tablespoon fresh lime juice
  • Salt to taste
  1. Mix tomatoes, onion, garlic, cucumber, radishes, cilantro, chiles and vinegar. Sprinkle lime juice over all. Add salt to taste.
  2. Best if refrigerated, covered, for at least 1 hour, and served the same day made.
  3. Makes about 3 cups.


Ready in: 2 Hrs

Recipe editor Patricia Mitchell