Pico de Gallo

  • Servings: 8-10
  • Difficulty: easy
  • Print

Pico de Gallo



8 red ripe on the vine tomatoes
2 teaspoons salt
1/2 teaspoon fresh ground black pepper
3/4 cup cilantro
2 jalapeño, de-seeded
1 large red onion
1 garlic clove
Zest of 1 lime
1 tablespoon of fresh squeezed lime juice

Wash and quarter the tomatoes and place into a food processor.  Using the blade attachment, pulse until desired consistency. Place the tomatoes in a large mixing bowl, add the salt and pepper, stir to combine.  Set aside.  Add the cilantro and de-seeded jalapeño into food processor and pulse until desired consistency.

Dice the red onion and mince the garlic. Using a micro-planer, zest the lime.

Add all ingredients into the mixing bowl with the tomatoes and stir to combine.

Cover and refrigerate at least 1 hour.

*For best results, refrigerate overnight.

**For a more spicy option, use Habanero peppers in place of the Jalapeno.

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