Large pico de gallo

Picco de Gallo

This recipe was submitted by an anonymous customer from Alabama. He said he'd originally gotten this recipe from a neighbor who is half Mexican and half Apache. His family ate it as a staple food.

Photo by Vel and Amy.

Yield: 1 gallon

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Picco de Gallo Recipe

  • 2 bunches fresh cilantro, chopped
  • 20 fat garlic cloves, minced or crushed
  • 20 (or to taste) fresh jalapenos, finely diced
  • 10 red tomatos, skinned
  • 2 green tomatos, skinned
  • 5 large white onions, chopped
  • 4 stalks celery, chopped
  • 1/3 teaspoon habanero powder
  • 1 tablespoon sea salt
  • 1 tablespoon freshly ground black pepper
  • 2 tablespoons Adobo Seasoning
  • 1 large bottle white vinegar, added to taste
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Preparation Instructions

Dice all vegetables and toss to mix. Settle them into a large mixing bowl. Add just enough vinegar to come to the top of the vegetables without covering. Mix in salt, pepper, adobo, and habernero powder to taste. A good starting point is usually around 1 tablespoon each salt and pepper, 2 tablespoons adobo, and 1/3 teaspoon habernero pepper.

This mixture can be stirred and served as is, or blended to a liquid, as prefered. It does not require refrigeration, but refrigeration will keep it from becoming hotter over time.

Serve with chips.

Yield: 1 gallon
Helpful Hints

The ingredients listed are flexible. Any of them can be left out, or amounts changed. Chili powder or other seasonings can be added to taste.

(Editor's Note: Picco de Gallo is a great topping for omelettes, salads, fajitas, tacos, quesadillas--almost any Mexican or Southwestern dish.)


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1 Comment

Thomas M

I learned from some co-workers in So Cal 20 years ago, add shredded cabbage in equal volume to tomatoes. Adds a sweetness and extends. Great on Tacos instead of traditional veggies.