Pico de gallo is a fresh, raw, chunky Mexican salsa that is quick and easy to make! This recipe comes together in minutes in the food processor and can stay in your fridge to be used all week. Enjoy pico de gallo on vegan tacos, quesadillas, burrito bowls, salad, rice dishes, and more!
There are so many kinds of salsa, but this is one of my favorites. It holds together well as a dip or topping and is great alongside many other dishes, adding lots of flavor and freshness. In the summer I can use tomatoes, peppers, cilantro, garlic, and more from my garden. However, this is a great condiment to have on hand year-round. Luckily the ingredients are readily available in winter in most grocery stores.
If you make my Cuban Black Beans this would be delicious on top! I also recently made vegan quesadillas and I served pico de gallo on top with a little vegan crema. It was super delicious. If you are watching a certain sportsball game this weekend, you can make this to have as a dip with tortilla chips.
The salt and lemon juice help to preserve the veggies, and this will store in the fridge all week. This recipe makes enough for one large mason jar. And of course, you can eat it fresh the same day you make it as well.
Have you made pico de gallo? What dish would you serve this with? 😋
Pico de Gallo
- 1 head cilantro
- 2 serrano peppers
- 2 garlic cloves
- 1 tsp sea salt
- 1 lemon, juiced
- 2 pints cherry tomatoes
- 1 small onion
- In a food processor add the cilantro, peppers, garlic, lemon, and salt. Pulse till finely minced, scraping down the sides as needed.
- Add in the onion, roughly chopped, and the cherry tomatoes. Give a few quick pulses till the onion and tomato are chunky but distributed throughout.
- Serve and enjoy! Store extra in the fridge for up to a week.
If you make this salsa, post a picture to Instagram and tag me @CultivatorKitchen and use the hashtag #culivatorkitchen so I can check it out!
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