Easy Pico De Gallo (Mexican Tomato Salsa)
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.
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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