You can make Pico de Gallo by hand and leave it extra chunky (the traditional way), or pulse it little by little in the food processor if you want it broken down a bit more. I do both depending on what I’m feeling and how I’m using it. Serve with chips and guacamole or over tacos.
Chopping it by hand and leaving it extra chunky:
Pico De Gallo Recipe
Ingredients
- 4 medium sized tomatoes, cut in half for food processor OR dice if doing by hand
- 1 jalapeno, roughly chop if pulsing in food processor OR finely dice if doing by hand
- 1/2 white onion, roughly chop if pulsing in FP OR roughly dice if doing by hand
- 1 garlic clove, minced
- handful of cilantro, large stems cut off – roughly chopped
- 1/2 tsp sea salt
- 1 large lemon, juiced
Method
Cut everything by hand if you want to leave it extra chunky. Mix together and enjoy! If using the food processor, add everything at once and pulse slowly. Be careful not to over process. I actually over processed mine just a tad in the food processor (shown). Either way, it will taste great. It’s just whether you want it a bit chunkier (actual Pico De Gallo) or you want to turn it into salsa.
PIN IT: Pico De Gallo
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