Pico de Gallo Plus Recipe

Name: Pico de Gallo Plus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups Fresh Tomatoes, Seeded And Chopped (I Prefer Roma Tomatoes But Use Your Preferred Variety); 1 cup White Onion, Finely Chopped; 3 cloves Garlic; 1 cup Cilantro Leaves, Loosely Packed; 1 whole Anaheim Pepper; 1 whole Jalapeno Pepper; 1/2 whole Red Bell Pepper; 1/2 whole Green Bell Pepper; 1/2 whole Orange Bell Pepper; 1 whole Lime; Garlic Salt, Kosher/Sea Salt And Black Pepper, To Taste; Tabasco (or Any Hot Pepper Sauce), To Taste

Servings: persons

4 cups Fresh Tomatoes, Seeded And Chopped (I Prefer Roma Tomatoes But Use Your Preferred Variety)
1 cup White Onion, Finely Chopped
3 cloves Garlic
1 cup Cilantro Leaves, Loosely Packed
1 whole Anaheim Pepper
1 whole Jalapeno Pepper
1/2 whole Red Bell Pepper
1/2 whole Green Bell Pepper
1/2 whole Orange Bell Pepper
1 whole Lime
Garlic Salt, Kosher/Sea Salt And Black Pepper, To Taste
Tabasco (or Any Hot Pepper Sauce), To Taste

1
This must sit overnight to come into its full flavor, so be sure to plan ahead!
2
In a large bowl, combine tomatoes and onion.
3
Mince and add the garlic.
4
Finely chop and add the cilantro.
5
Split and seed the Anaheim and jalapeno peppers.
6
Finely chop them and add them to the mix.
7
If you can take the heat, leave the seeds in!
8
Core and remove the seeds from the bell peppers.
9
Cut them into a medium dice, approximately the same size as you cut the tomatoes.
10
(Any color combination is fine, but the more colors you use, the prettier the salsa will be.)
11
Put the bell peppers into the bowl with the rest of the goodies.
12
Add the zest and the juice of the lime.
13
Add as much black pepper as you like.
14
Season lightly with garlic salt and kosher/sea salt.
15
Mixt to combine.
16
Put some plastic wrap over the bowl.
17
Let it sit overnight in the fridge.
18
Adjust seasonings before serving, adding Tobasco or another type of hot sauce if you want more heat.
19
Until the veggies get a chance to marinate together with the lime juice and the flavors begin to meld, its difficult to judge the amount of salt.
20
Its also difficult to judge the heat level until the jalapenos have had time to settle in.
21
Sitting is key!
22
If youre serving with chips, its also a good idea to taste this with a tortilla chip before adding more sealt (because often, chips are salty!
23
).

119

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 4 cups Fresh Tomatoes, Seeded And Chopped (I Prefer Roma Tomatoes But Use Your Preferred Variety), 1 cup White Onion, Finely Chopped, 3 cloves Garlic, 1 cup Cilantro Leaves, Loosely Packed, and more.

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

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

That's it — enjoy your meal!

Pico de Gallo Plus

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions