As a native southern Californian, fresh pico de gallo is my favorite condiment. You can make this quick pico de gallo in your food processor in minutes for a tasty addition to your next taco night.
Six weeks postpartum and I think I am finally getting my parenting sea legs. The baby slept for two 4-hour chunks last night (woo!) so I feel superhuman today. Keep in mind this is coming from the person that used to claim to be a zombie on less than 8 hours of sleep. Turns out, I had no idea what being a zombie really felt like.
A month before our little guy arrived, I planned and froze a bunch of Crock Pot meals. Between those and the food our friends and family have brought over, I haven’t needed to cook since the baby was born. Yesterday I plopped the baby into the Ergo 360 and went to work. It was nice to be home.
Here we are making balsamic braised short ribs with carrots and roasted potatoes for dinner (recipe coming!), but before that, we made some Mayonnaise which we turned into Waldorf-Inspired Tuna Salad. We also made some quick pico de gallo with tomatoes and jalapeños from my garden. We’ve yet to have a night of frost so my garden is still thriving. Lucky me!
Pico de gallo is a versatile dish that can be eaten alone with chips or as a condiment. You can literally make it in less than 5 minutes if you use a food processor for a handful of dollars. Even if you chop everything by hand, it comes together quickly and keeps in the fridge for about 5 days. If you do not have garden fresh tomatoes, I would suggest springing for the fancy tomatoes on the vine. These are way more flavorful than ordinary Roma tomatoes if you ask me.
Ways You Can Eat Pico De Gallo
- Add a few spoonfuls to an egg scramble
- Use as a topping for tacos or nachos
- Top a baked potato
- Serve alongside grilled fish
- Combine with lettuce to make a taco salad
You can also throw in some chopped strawberries for a sweeter salsa and make my Strawberry Pico de Gallo.
This is one of the condiments that is a staple in my house. If you want a smoky salsa, you can roast all of the ingredients before combining them together and add a bit of cumin.
- 1 lb. vine ripened tomatoes, seeded and roughly chopped
- 1 small onion, roughly chopped
- 1 jalapeño
- 1 handful fresh cilantro
- Juice of 2 limes
- Salt and pepper
- Roughly chop tomatoes, onion, jalapeño, and cilantro and add them to your food processor.
- Pulse to combine.
- Squeeze in the juice of 2 limes and season with salt and pepper to taste.
- For a mild salsa, remove the seeds and ribs of your jalapeño before adding it to your food processor. For a spicier salsa, leave the seeds and ribs intact.