Having good basic recipes can be like gold to a home cook. We continue our Mexican Basics series today with Pico de gallo; uncooked, fresh salsa. Just like the Classic Guacamole, I’m sure there are a number of recipes. In fact, many cooks often just toss in a pinch of this and a little of that when making their own version.

A couple of years ago, we shared a recipe for Homemade Pico de Gallo, but have since found this recipe and like it better. We often like to combine recipes, and in our opinion, you can never have enough to choose from.

Similar to many Mexican recipes, this one has tomatoes, sweet peppers, jalapeno, onions, limes, and cilantro. The addition of cucumber is very refreshing and the seasoning is not overpowering.

You can serve it in many different ways…the traditional way with tortilla chips, on tacos, or on grilled meats. We also enjoy it on top of hot dogs or a salad for a little extra punch of flavor. And delicious in the Homemade Flour Tortillas also!

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Pico de gallo

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Classic Mexican flavors that go perfect with chips, on tacos or a salad. Recipe from PocketChangeGourmet.com

  • Total Time: 20 minutes
  • Yield: 12 servings 1x


  • Tomatoes – 4 Roma or 3 small vine ripe (about 1 pound)
  • 2/3 cups cucumber, peeled and chopped finely
  • 1/2 cup yellow sweet pepper, chopped finely
  • 2 tablespoons green onion, chopped finely
  • 1 fresh jalapeno, seeded and chopped finely
  • 1 tablespoon fresh cilantro, chopped
  • 1/2 teaspoon finely shredded lime peel
  • 1 tablespoon freshly squeezed lime juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon ground chili powder
  • 1/4 teaspoon ground cumin
  • Salt to taste


  1. Chop and combine all ingredients in a medium bowl, mix well
  2. Serve immediately or cover and chill for up to 4 hours before serving
  • Prep Time: 20 minutes


  • Serving Size: 1/4 cup

Original Recipe from Better Homes & Gardens Mexican Cookbook



  1. Thank you for your great recipes but I have noticed you never have Fish as a meal
    Why, we love fish so I do substitute but just wondering why?

    • Hi CC, we just aren’t in an area of the country that we can buy really good fish. We can get it frozen, but we just don’t eat it a lot. We also like to keep our menus, kid friendly, and a lot of children won’t eat fish.

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