Simple Pico de Gallo Recipe

The hardest thing about making pico de gallo is chopping the vegetables. After you get over that hump, it is smooth sailing.

This simple pico de gallo recipe was taste-tested during my Om, Nom event over the weekend. First participants got sweaty in a vinyasa-inspired yoga bootcamp class, then everyone tasted my newest go-to breakfast: savory oatmeal.

On top of that lovely savory oatmeal was this vibrant pico de gallo. The recipe below nearly filled up two mason jars — which was perfect for the event. Though, if you are like me, you could probably eat an entire jar yourself.

Make it in your kitchen and tag #SHSHkitchen when you do!

Simple Pico de Gallo

  • Servings: 8-10, 2 Tbsp each
  • Difficulty: easy
  • Print

Ingredients

1 pint cherry tomatoes, cut small

1/2 red onion, diced

1/2 red pepper, diced

1/2 yellow or orange pepper

2-3 Tbsp of fresh cilantro, chopped

2-3 scallion stalks, chopped

1 lime

1/2 tsp sea salt

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Directions

  1. The worst part is first: Chopping the tomatoes. After rinsing the cherry tomatoes, chop each one into 6ths or 8ths depending on size. Use your best knife and exercise patience.
  2. After the tomatoes are chopped, move onto the onion and peppers. Chop them just as small as the tomatoes.
  3. Add all veggies to a mixing bowl. Then, add the chopped scallions and cilantro. Combine well.
  4. Juice the entire lime over the bowl,  add the sea salt and give your pico de gallo a toss.
  5. Cover and set in the fridge until serving time. Store it in an air-tight container for up to 3 days.

 

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