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Pico de Gallo

  • Author: Natasha Nadel
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 1.5 cups 1x
  • Diet: Vegan


While it may seem a bit overwhelming or insane to be making your own pico de gallo from scratch, it really isn’t. You will never taste a pico de gallo from the store that is this fresh or bursting with flavor. Don’t be afraid of getting out that food processor. The food processor will make this a 5 minute process, rewarding you with fresh deliciousness all week. 



1 cup cilantro

1 red pepper, sliced

1/3 jalapeno pepper (amount to taste)

1 garlic clove

1 shallot

1 cup tomatoes (such as vine-ripened cherry tomatoes)

Juice of 1 lime (about 2 TB)

1/4 teaspoon cumin

1/4 teaspoon chili powder


Make sure your cilantro and your food processor are dry.

Pulse the cilantro until finely chopped. Add the rest of the ingredients and then pulse until chopped fine, but not pureed.


Remember that the seeds of the jalapeno are the hottest part of the pepper. Be sure to leave them out you want your pico de gallo to be mild.

  • Category: Sauce
  • Method: Food Processor/Chop
  • Cuisine: Mexican

Keywords: pico de gallo, whole foods plant-based, wfpb