Pico de Gallo

Pico de Gallo is one of my all time favorite things.  I make it almost everyday in the summer when my garden is growing and the tomatoes and cilantro are fresh. It is so refreshingly light and clean tasting, I love it!

The possibilities for Pico de Gallo are almost endless. It is delicious as a condiment alongside any protein. Of course, it is perfect on tacos or any Mexican food. But be adventurous and try using it as a topping for salad also.

Not only delicious with meals, pico de gallo is meant to be paired with guacamole and tortilla chips, for a snack that just might turn into a meal.

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Pico de Gallo

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Course

Condiment, Salad, Side Dishes

Cuisine

Mexican

Prep Time

15 minutes

Servings

cups MetricUS Imperial

Ingredients

• 1 Tbsp olive oil
• 4 roma tomatoes diced
• 3/4 cup red onion diced
• 1 small jalapeño remove the seeds and membranes and dice the jalapeño into really small pieces
• 1/2 cup cilantro chopped
• 1 lime juice
• 1/2 tsp salt
• 1/2 tsp cumin ground

Course Condiment, Salad, Side Dishes Cuisine Mexican Prep Time 15 minutes Servings cups MetricUS Imperial Ingredients 1 Tbsp olive oil 4 roma tomatoes diced 3/4 cup red onion diced 1 small jalapeño remove the seeds and membranes and dice the jalapeño into really small pieces 1/2 cup cilantro chopped 1 lime juice 1/2 tsp salt 1/2 tsp cumin ground

Votes: 0 Rating: 0 You: Rate this recipe!

Instructions

1. Add all the ingredients and mix together gently.

Recipe Notes

Store in refrigerator for up to one day.  Drain excess juice that may accumulate when storing and mix gently before re-use.

This Pico de Gallo is gluten free, dairy free, vegetarian and vegan.

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Jessica MacDonald