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


Pico de Gallo - from Pioneer Woman


  • Yellow or Red Onion finely diced
  • Tomatoes Roma is preferred, diced
  • Cilantro diced
  • 1-2 Jalapenos finely diced
  • Lime
  • Salt
  • Chips


  • Add equal amounts of onions, tomato, and cilantro to a bowl.
  • Slice jalapeno in half and with a spoon scrape out the seeds, dice finely and add to the bowl.
  • If you prefer more spice, leave the white membranes.
  • Slice a lime in half and squeeze the juice into the bowl.
  • Sprinkle with salt and stir together.
  • Adjust seasonings and ingredients as needed.
  • Serve with chips.
  • Pico de Gallo is best served the same day you make it.
  • To make guacamole, add Pico de Gallo to a mashed avocado.
Tried this recipe?Let us know how it was!