Homemade Pico de Gallo
This sensational appetizer will put store bought pico de gallo to shame! This one is absolutely spectacular and so mouthwatering. Terrific for tailgating parties, backyard barbecues or anytime you're having a Mexican potluck. Gluten free and raw vegan.
Equipment
- 1 food processor
- 1 sharp knife to cut vegetables
- 1 mixing bowl
- 1 wooden spoon
- measuring cups
- measuring spoons
Ingredients
- 4 cups ripe tomatoes diced, I used 2 whopper tomatoes
- 4 green onions sliced
- 6 cloves garlic sliced or minced
- 1/2 large green bell pepper diced
- 1 small to medium orange or yellow bell pepper diced
- 1 jalapeno pepper seeded and diced
- 2/3 cup torn fresh cilantro
- 2/3 cup torn fresh parsley
- 1 small lime juice only
- 1 tsp. kosher salt or sea salt
- 1/2 tsp. black pepper
- 1/8 tsp. red pepper flakes
Instructions
- Dice tomatoes and place in medium size mixing bowl.
- Add green onions, garlic, bell peppers, and jalapeno pepper.
- Wash cilantro and parsley and tear off stems.
- Add to ingredients in bowl.
- Add the juice of one lime, then add kosher salt, pepper, and red pepper flakes.
- Stir to combine.
- Using an immersion blender with the chopper option or food processor pulse about 1 ½ to 2 cups of the pico a few times until fairly smooth.
- Stir back into the other ingredients.
- Makes about 5 cups Pico de Gallo.
- Serve with tortilla chips.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
Calories: 14kcalCarbohydrates: 3gProtein: 1gFat: 0.1gSaturated Fat: 0.03gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gSodium: 133mgPotassium: 146mgFiber: 1gSugar: 1gVitamin A: 683IUVitamin C: 17mgCalcium: 16mgIron: 0.4mg
Tried this recipe?Let us know how it was!