Pico de gallo is one of those recipes that only takes 15 minutes to make fresh and tastes a million times better than anything from a jar. I like mine with pieces and chunks of tomato, but If you don't want to take the time to dice the tomatoes, you can pulse them a few times in a food processor. Gluten Free + Vegan
YIELD: 3 CUPS
TOTAL: 15 MINUTES
PREP: 15 MINUTES
3 cups tomatoes ( roma, plum, cherry, grape, ect.)
1 medium onion, chopped
1 teaspoon or 1 clove garlic, minced
1/2 teaspoon ground cumin
1-2 jalapenos, seeded
2 tablespoons fresh lime juice
1/2 cup fresh loosely packed cilantro roughly chopped
Combine all ingredients in a medium bowl, cover and chill until ready to serve.
Taste and add more salt and lime juice as needed.
This salsa is great served with chips or added to nachos or enchiladas.
TIPS & TRICKS
Want to make your fresh salsa saucy? Place ingredients in a food processor. Pulse more for a smoother texture and less for a more chunky salsa. .
For an even more amazing flavor, put the salsa in an airtight container and chill for a couple of hours. This lets the flavors really come together!