Authentic Pico de Gallo


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This authentic Mexican salsa makes a great accompaniment salad or side dish for grilled chicken, fajitas or a grilled steak. The flavor is spectacular.

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Greeley, Colorado


  • 1 sm. head cabbage
  • 4 lg. tomatoes or 8 plum tomatoes
  • 2 lg. bunches cilantro
  • 1 sm. white onion
  • 1 stalk celery
  • 1 clove garlic
  • 3 sm. sweet peppers or bell peppers (green, yellow or red)
  • 2 sm. serrano peppers
  • 2 lg. green limes
  • 3 Tbs. olive oil
  • salt and pepper to taste

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Wash and finely shred the head of cabbage. Place in a very large bowl.  Chop tomatoes and add to cabbage. Wash the cilantro bunches thoroughly. Carefully pull only the leaves off of each bunch. Finely chop only the leaves. (The branch of the cilantro might make the salad bitter.) Wash and finely chop onion. Small green onions may be used or anything else.  Finely chop the celery stalk. Finely grate the garlic clove. Chop the sweet peppers into bite-size pieces. Chop the serrano peppers into small pieces or large enough to pick out if needed (peppers can be seeded or deveined for a less fiery flavor). Add all of the ingredients 1-8 and mix thoroughly. Juice the limes, add the limes to mixture. Add the 3 tablespoons of olive oil and salt and pepper to taste.

Keep refrigerated. Make the night before for a better flavor!

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