Pico de Gallo

Pico de Gallo is one of my all time favorite salads.  I make this 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. I use it as a dip for tortillas, on salad, in a sandwich, as a side dish, and of course, on tacos and so much more.

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Pico de Gallo

Votes: 2
Rating: 5
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Course

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 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: 2 Rating: 5 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