CommonGround volunteer Crystal Klug shares her recipe for Pico de Gallo with Pure Nebraska viewers.


Pico de Gallo - from Pioneer Woman
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  • Yellow or Red Onion, finely diced
  • Tomatoes (Roma is preferred), diced
  • Cilantro, diced
  • 1-2 Jalapenos, finely diced
  • Lime
  • Salt
  • Chips


  1. Add equal amounts of onions, tomato, and cilantro to a bowl.
  2. Slice jalapeno in half and with a spoon scrape out the seeds, dice finely and add to the bowl.
  3. If you prefer more spice, leave the white membranes.
  4. Slice a lime in half and squeeze the juice into the bowl.
  5. Sprinkle with salt and stir together.
  6. Adjust seasonings and ingredients as needed.
  7. Serve with chips.
  8. Pico de Gallo is best served the same day you make it.
  9. To make guacamole, add Pico de Gallo to a mashed avocado.


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