Fresh, healthy and mouthwatering, pico de gallo is a delicious way to enjoy the flavors of veggie abundance towards the end of summer. This recipe is vegan and gluten free.
Late Summer Fresh
We’re just under a week shy of the autumnal equinox when fall officially begins, yet there are still vine ripe tomatoes to be had! I crave this pico de gallo recipe; it’s a recipe that we love when all the ingredients are at their peak, as this is when their flavors shine.
Rob wanted to share this Pico de Gallo recipe with y’all because it’s is one of his favorites. To have Rob in the kitchen is a rare event but he loves this recipe and takes pleasure in preparing it. In fact, he’s the one that introduced it to me many years ago. A friend of his passed the recipe on and he’s been making it ever since.
How to Make Pico de Gallo
Rob’s Pico de Gallo recipe includes bell pepper which is not an authentic preparation of this savory dip. It can be left out entirely if desired.
There’s nothing tricky about pico de gallo really, except for getting the veggies diced to a uniform size. Instead of chopping using a knife, Rob uses the food processor to do most of the work. However, pulsing the food processor is key so the veggies aren’t chopped too much. While a food processor makes all the chopping much more efficient, a knife can do the job just as well. Here’s how to make it:
- First, process large chunks of tomatoes in two or three batches in the food processor, pulsing to obtain 1/4″ chopped pieces. Place all diced tomatoes into a large mixing bowl.
- Second, cut bell pepper into 5-6 pieces and place in food processor. Pulse until 1/4″ pieces are obtained. Pour into mixing bowl with tomatoes.
- Third, rough chop the cloves then place them in the processor bowl. Slice the jalapeno into about 5 pieces and place in food processor with the garlic. Add about 2 Tbs of diced tomatoes and process until finely chopped. Transfer to the large bowl of tomatoes.
- Fourth, process the onion to a small dice and transfer the the onions into the mixing bowl with the tomato mixture.
- Next, strain the pico de gallo in a fine mesh strainer for about 30 seconds as some liquid needs to be retained. Transfer back into mixing bowl.
- Last, add the lemon and lime juice, salt and cilantro. Stir well. Taste and adjust salt if needed.
A Few Recipe Notes
- Tomatoes: for this recipe, look for in season vine ripe or Roma tomatoes. We like these best because they are firm and hold up well to processing.
- Onions: white onions are our first choice in pico because they have a sharper flavor than yellow and balance the mellow flavor of tomatoes.
- For heat: jalapeños are a great choice to use in this recipe, however, serrano peppers can be used as well. Jalapeños vary in the amount of heat they contribute to pico de gallo. Leave the white ribs on for more heat, take them off if you like a more mellow pico. We’ve added pickled jalapeños before to really turn the heat up! The recipe is very flexible, so adjust to your taste!
- Bell Peppers are not authentic to Pico de Gallo, but are included in this recipe. Feel free to leave them out if desired.
More Mexican Food Inspired Condiments
- The Easiest Chipotle Salsa
- Tomatillo Salsa Verde
- Mango Avocado Salsa
- Chili Lime Pepetia Creama
- Roasted Habanero Carrot Salsa
Pico de Gallo
- 3.25 lbs Large Vine Ripened Tomatoes about 2 1/2 or about 5 1/4 cups post processing
- 1 C Bell Pepper post processing, about 1 pepper (optional)
- 1 C White Onion post processing, about 1 medium onion
- 3 Plump Cloves of Garlic about 1/2 Tbs minced
- 1 Jalapeño or 2 Serrano Peppers
- 1/4 Lime juiced
- 1/4 Lemon juiced
- 1/2 tsp Sea Salt
- 3 Tbs Fresh Cilantro chopped
- Cut tomatoes in 1/2 and remove the white area around the stem. Cut each 1/2 into about 3 pieces and process in two or three batches in food processor, pulsing to obtain 1/4" pieces. Transfer all pulsed tomatoes into a large mixing bowl.
- Remove the stem and seeds from the bell pepper. Cut into 5-6 pieces and place in food processor. Pulse until 1/4" pieces are obtained. Transfer into the mixing bowl with tomatoes.
- Cut both ends of a garlic clove, smash with flat side of knife and remove the skin. Rough chop the cloves then transfer them in the processor bowl. Remove the stem of the jalapeno and slice lengthwise. Remove the seeds of the jalapeno. For more heat retain the ribs, otherwise, remove the ribs. Slice the jalapeno into about 5 pieces and place in food processor. Add about 2 Tbs of tomatoes into the bowl of the food processor and process with the garlic and jalapeno. (Adding a bit of tomato to the processor while processing the garlic and jalapeño together gives the ingredients enough volume to actually get pushed around and chopped by the blades in the processor.)Process into a very fine dice. Transfer into the large mixing bowl with the tomatoes, and bell pepper.
- Cut the onion in 1/2. Remove the stems and skin and cut each 1/2 into about 6 pieces. Place the onion in the food processor and pulse until 1/4" pieces are achieved. Pour the onions into the mixing bowl with the tomato mixture.
- Drain the pico de gallo in a fine mesh strainer for about 30 seconds as some liquid needs to be retained. Transfer back into mixing bowl.
- Add the lemon and lime juice, salt and cilantro. Stir well. Now is a good time to taste and adjust salt if needed.
- Cover and rest in the refrigerator at least 1 hour before serving. Store in the fridge for up to four days.