Easy Pico de Gallo (Mexican Tomato Salsa)

Easy Pico de Gallo (Mexican Tomato Salsa) — One of the best parts about a trip to Mexico is the food! There is nothing like sitting on a beach sipping a cool margarita with a basket of freshly fried corn tortillas and some chunky pico del gallo (tomato salsa) and guacamole.

This easy Pico de Gallo recipe is deliciously classic. I like to taste the juicy tomato, the tart lime, the crisp cilantro, the savory red onion, and the spicy Serrano pepper. We use a food processor to first pulse all of the ingredients except the tomatoes to create a small dice. Then we add our ripe, juicy cherry or grape tomatoes (or any tomato variety will do!) and pulse just a few quick times until in bite-sized chunks.

Straining briefly in a mesh strainer before storing creates the perfect texture in the salsa and eliminates any excess water. Store this pico del gallo salsa in the fridge for up to 10 days and enjoy on gluten-free chips, tacos, quesadillas and burrito bowls. If you prefer less heat, omit the Serrano pepper or use a jalapeno for slightly less spice. Dip, top and close your eyes … you can almost feel the sand on your toes in sunny Mexico!

Easy Pico De Gallo (Mexican Tomato Salsa)

Course: Appetizer, Bites, Snack

Cuisine: Mexican

Keyword: easy, sauce, snack

Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 1 cups

Calories: 68kcal

One of the best parts about a trip to Mexico is the food! This easy Pico de Gallo recipe is deliciously classic. I like to taste the juicy tomato, the tart lime, the crisp cilantro, the savory red onion, and the spicy Serrano pepper.

Print Recipe

Equipment

• Food Processor (a small one will do)

Ingredients

• 1/2 small red onion cut into 1-inch pieces
• 1/2 cup cilantro leaves
• 1 garlic clove halved
• 1/2 Serrano Pepper de-seeded and chopped smaller
• 1/2 lime juiced
• salt & pepper
• 1 pint cherry or grape tomatoes about 1.5-2 cups

Instructions

• Place all ingredients except tomatoes in food processor. Pulse multiple times until diced
• Add your tomatoes and pulse a few times until just combined and in bite-sized chunks (chunky salsa is delicious!)
• Remove your salsa to a fine mesh strainer over the sink and give a few shakes until the excess waters have dripped off
• Service immediately or store in an air-tight container in the fridge for up to 10 days

Notes

• Keep some seeds in your Serrano pepper if you prefer more heat. Omit entirely for a still-delicious salsa
• I use a smaller Kitchenaid food processor for this recipe and just pack to the top with tomatoes before my final few pulses
• In a pinch or out of season, use diced canned tomatoes in place of fresh

Nutrition

Serving: 1serving | Calories: 68kcal | Carbohydrates: 15g | Protein: 3g | Fat: 1g

Recipe: Easy Pico de Gallo (Mexican Tomato Salsa). Find More Recipes and Inspiration HERE