Pico de Gallo
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Pico de Gallo

Fresh, healthy and mouth watering, pico de gallo is a lovely way to enjoy the flavors of veggie abundance towards the end of summer. Vegan + Gluten Free
Prep Time 30 minutes
Total Time 30 minutes
Calories 549kcal
Author Vanilla And Bean

Ingredients

  • 5 lbs Large Vine Ripened Tomatoes about 2 1/2 or about 5 1/4 cups post processing
  • 1 C Bell Pepper about 1 post processing
  • 1 C White Onion about 1 post processing
  • 3 Cloves of Garlic about 3/4 tsp minced
  • 1 JalapeƱo or 2 Serrano Peppers
  • 1/4 Lime juiced
  • 1/4 Lemon juiced
  • 1/2 tsp Sea Salt
  • 3 Tbs Fresh Cilantro chopped

Instructions

  • Cut tomatoes in 1/2 and remove the white area around the stem. Cut each 1/2 into about 6 pieces and process in two or three batches in food processor, pulsing to obtain 1/4" pieces. Place 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. Pour into 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 place 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. Process into a very fine dice. Pour 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 no more than 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.

Nutrition

Calories: 549kcal | Carbohydrates: 120g | Protein: 24g | Fat: 5g | Saturated Fat: 1g | Sodium: 1292mg | Potassium: 5996mg | Fiber: 35g | Sugar: 74g | Vitamin A: 23789IU | Vitamin C: 551mg | Calcium: 290mg | Iron: 7mg