How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Pico De Gallo Norteño Recipe?

You need 8 ingredients. The key ingredients include: 2 to 4 fresh chilies, either jalapeno or serrano, tops removed but not seeded, 1 garlic clove, peeled, 4 large ripe, red tomatoes, peeled but not seeded (about 2 1/2 pounds), 6 to 8 scallions with some of the green tops, and more.

Is Pico De Gallo Norteño Recipe suitable as general?

Yes, Pico De Gallo Norteño Recipe falls under the General category and is a great choice for this type of meal.

How do I store leftover Pico De Gallo Norteño Recipe?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pico De Gallo Norteño Recipe

Name: Pico De Gallo Norteño Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 to 4 fresh chilies, either jalapeno or serrano, tops removed but not seeded; 1 garlic clove, peeled; 4 large ripe, red tomatoes, peeled but not seeded (about 2 1/2 pounds); 6 to 8 scallions with some of the green tops; 1/4 cup loosely packed fresh cilantro leaves; 1 teaspoon dried Mexican oregano, crumbled; Juice of 1 large lime; Salt, to taste

Try this homemade Pico De Gallo Norteño recipe the whole family will love. Made with fresh chilies, garlic, red tomatoes and scallions. Easy step-by-ste…

This Pico De Gallo Norteño relies on simple, everyday ingredients such as garlic clove, peeled, juice of 1 large lime and salt, to taste. It comes together quickly and makes 4 servings, at about 62 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

2 to 4 fresh chilies, either jalapeno or serrano, tops removed but not seeded
1 garlic clove, peeled
4 large ripe, red tomatoes, peeled but not seeded (about 2 1/2 pounds)
6 to 8 scallions with some of the green tops
1/4 cup loosely packed fresh cilantro leaves
1 teaspoon dried Mexican oregano, crumbled
Juice of 1 large lime
Salt, to taste

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
62 kcal
Category
General

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