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. This recipe is vegan and gluten free.

Course Appetizer, Condiment, Dip, Snack

Cuisine American, Mexican, Vegan

Prep Time 30

Total Time 30

Servings Cups | 1.37Kg

Calories 549kcal

Author Traci York

Ingredients

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

Instructions

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.

Nutrition