‘Lips of the Chicken’ doesn’t sound as appealing as its Spanish translation. Nonetheless, Pico de Gallo is an exciting, tasty delight, particularly with chips.
Pico de Gallo

Pico de Gallo
Prep time
Total time
Serve this delightful salsa with fried tortilla chips (corn or flour). Good with everything.
Recipe type: Appetizer
Cuisine: Mexican
Serves: serves 4
  • 1 pound ripe Roma or plum tomatoes, diced and seeded
  • 1/2 Cup white onion, chopped
  • 2 cloves garlic, peeled and minced
  • 1 Cup fresh cilantro leaves
  • 4 large serrano or jalapeño chiles, seeded, membranes removed, finely chopped
  • salt, to taste
  • 1/4 Cup (or more, to taste) lime juice (about 4 limes)
  1. Mix all vegetables and herbs, add salt and lime juice to taste. Don't stir too much!
  2. Chill, in the refrigerator. Will stay 1 or 2 days.
  3. This salsa is almost a relish and should be kept crisp, never mushy.
When preparing the chiles, make sure that none of the seeds are included in your salsa.

If you prefer this to be really hot and spicy, add a few dashes of Tabasco or other spicy sauce before mixing.


Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.