Rods Pico de Gallo

Traditional Mexican salad; spicy, fresh. Perfect for a hot day. Eat this by itself, or put on burgers, taco’s, or just about anything else. This is a small recipe because I like to make it fresh for every meal, though it keeps well for a couple of days in the refrigerator (and actually tastes a little better after it has set for a while).

A requirement for Quesadillas, in my book.


  • One large onion
  • 2 large tomatoes
  • 3 Jalapeños
  • Cilantro (enough for about half a cup, chopped)
  • 1 Lime
  • Salt as needed


  1. Chop tomatoes, onion and jalapeños and Cilantro very finely.
  2. Mix in bowl, adding the juice of the lime.
  3. Add salt as needed (I use none).
  4. Let sit, covered, in refrigerator for at least a half hour.

Some people remove the liquid and seeds from the tomatoes and the seeds and inner white part of the jalapeño, but I don’t like to do that myself.