Pico de Gallo

Prep: 15 minutes Chill: 1 hour (optional)

Serves:Makes about 2 1/2 cups

This fresh tomato salsa is served at many Costa Rican meals. It means rooster beak in Spanish, and is quite spicy. The amount of jalapeno used may be varied to adjust the heat of the salsa.


  • 2 cups tomato, chopped
  • 1/2 cup onion, finely chopped
  • 1-2 jalapenos, seeded and finely chopped
  • 1 clove garlic, minced
  • 1/4 cup fresh cilantro, chopped
  • 2 tbsp lime juice
  • dash salt


Combine all ingredients in a tightly covered bowl. Refrigerate for at least 1 hour turning the container over several times to allow flavors to blend. (This is an optional step. The salsa may be served immediately, if desired.)