Quick Pico De Gallo
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I love the fresh taste of a pico de gallo. Years ago, I planted some tomatoes and green peppers in my garden specifically to make pico. I had a regular tomato plant and one grape tomato plant.
At the time, I only had a few tomatoes off the regular plant, but I’ve had tons from my grape tomato plant. So I decided to use my grape tomatoes to make my own easy version of pico.
We are not fans of really spicy food, so my version of pico is pretty tame. You can throw in some jalapenos if you like it hot. I like to make mine in the food processor to put this together fast. If you like it chunky, you can dice up the ingredients by hand to get bigger chunks.
Ingredients to Make Pico De Gallo Recipe
- GRAPE TOMATOES OR LARGE TOMATOES
- RED OR WHITE ONION
- GREEN PEPPER
- CILANTRO – STEMS AND LEAVES
- GARLIC
- VINEGAR
- FRESH LIME JUICE
- SALT
- PEPPER
This method uses a food processor, making the prep work quick and easy. You can enjoy fresh pico de gallo in no time. The longer it sits in the fridge, the better the flavors develop, making it an even more delicious addition to your meal!
I love that I can whip this together in no time when I’m craving some pico. Grape tomatoes are good to use because there’s not a lot of seedy area in them. I just cut them in half and use the tip of the knife to get the seeds out. I have even made it by just adding the whole grape tomatoes, and it works just fine.
If you are having a get-together on the 4th of July, this is a nice addition. Just make it the day before for the best flavor. Add a bag of chips, and you have a simple side to bring with you! It’s also good to mix with some mashed avocado to make guacamole.
How to Make QUICK Pico de Gallo
If you’re using large tomatoes, chop them into quarters. If you’re using grape tomatoes, cut them in half. Place the tomatoes in the food processor and pulse until they reach your desired consistency. Pour the processed tomatoes into a large bowl.
Add the onion to the food processor and pulse until it reaches your desired consistency. Transfer the chopped onion to the bowl with the tomatoes.
Add the green bell pepper and cilantro to the food processor. Pulse until they reach your preferred consistency. Add them to the bowl with the tomatoes and onions.
Add the minced garlic, apple cider vinegar, lime juice, salt, and pepper to the tomato mixture. Stir well to combine all the ingredients. Cover the bowl and refrigerate the pico de gallo for at least 1 hour. Let it sit overnight for the best results and to allow the flavors to meld together.
Use pico de gallo chilled with your favorite tortilla chips, on tacos, or as a topping for grilled meats. Enjoy the fresh, vibrant flavors of this classic Mexican salsa!
Frequently Asked Questions
Can I use other types of tomatoes?
Yes, you can use any type of tomatoes. Roma tomatoes, cherry tomatoes, or even heirloom tomatoes work well. Just make sure to remove excess seeds and juice to prevent the pico de gallo from becoming too watery.
How do I prevent my pico de gallo from becoming too watery?
To prevent watery pico de gallo, remove the seeds and excess juice from the tomatoes before processing or dicing them. You can also let the finished pico de gallo sit in a colander to drain any excess liquid.
Can I make pico de gallo ahead of time?
Yes, pico de gallo can be made ahead of time. In fact, it often tastes better after sitting in the refrigerator for a few hours or overnight as the flavors meld together.
How long does pico de gallo last in the refrigerator?
When stored in an airtight container, pico de gallo will last for up to 3 days in the refrigerator. After that, the vegetables may start to lose their freshness and texture.
Is pico de gallo the same as salsa?
Pico de gallo is a type of salsa, specifically a fresh, chunky salsa. Traditional salsa can be smoother and often cooked, whereas pico de gallo is always fresh and uncooked. It’s also known as fresh salsa or salsa fresca.
How do I adjust the spiciness of pico de Gallo?
To increase the spiciness, add finely chopped jalapeño peppers or serrano peppers. Remove the seeds and membranes from the peppers to decrease spiciness or omit them entirely.
Pico De Gallo
Real Mom Kitchen
Equipment
Ingredients
- 22-24 grape tomatoes or about 4 large tomatoes seeded
- 1 red onion you can use any onion, but I like the red
- 1 green pepper
- ½ bunch cilantro I forgot to get this, so this time I added dried cilantro
- 2 cloves of garlic
- 2 Tbsp vinegar
- 1 Tbsp lime juice
- salt
- pepper
Instructions
- You can dice all ingredients by hand, but this is how I do it using my food processor. Put the tomatoes in the food processor ( if using grape tomatoes have them cut in half. If using large tomatoes have them cut into 4ths) Pulse until tomatoes are desired consistency. Pour tomatoes into a large bowl.
- Next put the onion in the food processor. Pulse until reached desired consistency. Add to tomatoes. Next process the green pepper and cilantro. Pulse to desired consistency. Add to tomatoes and onions. Add garlic, vinegar, lime juice, salt, and pepper. Stir and refrigerate for at least 1 hour, overnight is best. The longer you can let it sit in the fridge, the better it is.
Nutrition
This recipe is an original from Real Mom Kitchen.
This is the original photo from this post, which was originally posted in August 2009.
