Pico De Gallo


July 8, 2010

Make this fresh pico de gallo tomato salsa for your next feast. It’s super easy and is bursting with flavor.

Pico De Gallo

I love pico de gallo and other fresh salsas because they’re rustic, can be thrown together in minutes, and are highly customizable. This simple salsa is bursting with gorgeous flavor and vibrant color.

“Pico de gallo” is Spanish for “rooster’s beak”, probably because it looks like all of the ingredients have been broken up by a bird’s beak. I rustically dice my tomatoes and cucumbers after scooping out the flesh and the seeds so the pico is not too watery.

Serve this with corn chips or veggie sticks, or serve with tacos, quesadillas, burritos, or anything else that takes your fancy.

Jazz this pico de gallo with some diced watermelon or strawberries. Oh my…

Other Low Carb Dips

Fire Roasted Salsa
Tomatillo Salsa
Chimichurri
Kale Guacamole
Spicy Cashew Dip

Let me know what you think of this pico de gallo in the comments!

Your feedback is important, and it helps me decide which recipes to post next for you.

 

Pico De Gallo

Make this fresh pico de gallo tomato salsa for your next feast. It’s super easy and is bursting with flavor.

Prep Time 30 minutes
Total Time 30 minutes
Servings 4
Author Tess Masters

Ingredients

  • 2 cups (360g) diced tomato
  • 1/3 cup (50g) diced red onion
  • 1/4 cup (7g) finely chopped cilantro 
  • 1 1/2 tablespoons  fresh lime juice, plus more to taste
  • 2 teaspoons  ribbed, seeded, and minced jalapeño, plus more to taste
  • 1/2  teaspoon  Celtic sea salt, plus more to taste
  • 1/8 teaspoon  freshly ground black pepper, plus more to taste

Instructions

  1. In a bowl, toss all of the ingredients until well combined. Tweak the lime juice, jalapeño, salt, and pepper to taste. 
  2. In a bowl, toss all of the ingredients until well combined. Tweak the lime juice, jalapeño, salt, and pepper to taste. 

Recipe Notes

Photo by Trent Lanz and styling by Alicia Buszczak

Comments

Comments 12

  1. Thanks everyone.
    I am glad you are enjoying this super easy recipe.
    I could eat fresh salsa every day! Oink Oink 🙂

  2. I have RA (Rheumatoid Arithritis), my problem is I LOVE Tomatoes, is there a low acidity tomatoe out there that I can eat without it bothering me, and if so do you have a recipe for raw Salsa?

    1. Hey Sally,
      Yes, you are right. Tomatoes become more acidic when you cook them. But raw, they are actually more alkalizing.
      To make raw salsa, just blend this raw recipe more to more of a pureed consistency.
      You can add in more tomatoes and tweak the flavours to taste. ENJOY!

  3. Another Healthy Blender Recipes WINNER! Super easy, absolutely delicious, fantastic blend of flavors. My kids slurped this up like candy. (That’s worth it’s weight in GOLD around here – vegetable slurping.) Thank you, Tess!

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