Two-Minute Easy Pico de Gallo

This pico de gallo is a quick take on the classic recipe. It’s made in a food processor and comes together in just about two minutes. Garlic is optional, but it adds a nice depth of flavor.

I make this fresh salsa all the time. I started calling it ‘pico-ish’ because it’s not quite a classic pico de gallo. I make it in the food processor and add garlic. Not huge changes, but definitely not traditional.

Other than those two tweaks, it’s really similar to classic pico. It’s chunky, flavorful and really fresh. It takes about two-minutes to make. Which makes it doable for me, even on a busy night.

Simple Ingredients. Big Flavor.

• Fresh tomatoes. I often use grape tomatoes because I usually have some in the house.
• Onion. Yellow, red, or white onions work. The white and red onions are a little more mild than yellow. Since I like bold flavors, I use yellow.
• Fresh jalapeño or serrano peppers. You want fresh ingredients when you make pico. So for this recipe, skip the pickled jalapeños.(Reminder: jalapeños milder than serrano peppers. If you want heat, use serranos.)
• Fresh cilantro. If cilantro tastes like soap to you, I’m sorry.! I love it and use a generous amount in this.
• A Lime. Roll the lime on the counter before juicing to get the most out of it.
• Salt. Salt the pico de gallo to taste right at end.

Ingredient Note: Cilantro Stems. Should you use them or not?

If you’re standing in the kitchen holding some fresh cilantro, you might wonder what to do with those stems. Do you really need to pick the leaves off or can you use the entire thing?

Use it! The stem adds a really nice flavor. Just be sure to clean the cilantro. And if the bottom of the stems look brown or dry, cut them off before using.

How to Make Perfect Pico de Gallo in the Food Processor. (The secret? Add the tomatoes last.)

Pico de gallo is known for its chunky, almost dry texture. Unlike other fresh salsas, it’s not really saucy. When you chop the ingredients with a knife, this  texture is easy to achieve. But how do you do that in a food processor? A machine that’s known for making chucky things smooth. 

The answer is simple: you add the tomatoes after you’ve processed everything else.

Here’s what to do.

1. Put the onion, cilantro, jalapeño, and garlic (if using) in the bowl of a food processor.
2. Pulse until it’s chunky. This only takes a few quick pulses.
3. Then add the tomatoes. This is key. If you add everything at the start, the tomatoes get saucy before the onions are chopped enough.
4. Again, pulse a few times until it’s chunky. Transfer the mixture to a serving bowl. Stir in the lime juice and then salt to taste. Done.

Serving Suggestions

Pile it on tacos, spoon it on burrito bowls, or add it to nachos without making them soggy. Basically enjoy this any time you need a flavor boost.

Storing Leftovers

Store leftovers covered  in the refrigerator for a day or so. The longer it sits, the more liquid it releases. Just give it a stir before eating.

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Easy Pico de Gallo

This easy pico de gallo comes together in the food processor. By adding the ingredients in different stages, it stays nice and chunky.

Prep Time 5 minutes

Total Time 5 minutes

Servings 2 cups

Ingredients

• ½ medium yellow onion, cut into two pieces
• 1 small jalapeño pepper, see note 1
• ½ bunch cilantro
• 1 small clove garlic, optional
• 1 pint grape tomatoes, washed, see note 2
• 1 small lime (about 2-3 tablespoons lime juice)
• Salt to taste

Instructions

1. Place the onion,  jalapeño, cilantro, and garlic clove in the bowl of a food process. Pulse until chunky.

2. Add the tomatoes. Pulse once or twice until the tomatoes are roughly chopped but not smooth
3. Transfer the mixture to a bowl. Add the juice of one lime and season with salt to taste.
4. Store leftovers in the refrigerator for up to two days.

Recipe Notes

Note 1: For large jalapeño peppers, use half. If you prefer a more mild pico de gallo, remove the seeds and vein.
Note 2: Or 2-3 plum (Roma) tomatoes.