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    HOME » Dips & Sauces

    Dated: February 27, 2023 Last Modified: February 27, 2023 by Laura This post may contain affiliate links.

    Mild Pico de Gallo

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    Jump to Recipe - Print Recipe

    Easy and fresh mild pico de gallo is so fast to make and tastes great with everything! Classic Mexican sauce that adds a flavor boost to every meal. 

    Pico de gallo is so easy to make. You only need 7 ingredients: Tomatoes, cilantro, onion, garlic, lime juice, and salt and pepper. That’s all! 

    Free from: Wheat, gluten, dairy, casein, eggs, soy, peanuts, tree nuts, coconut, fish, shellfish, crustaceans, mollusks, celery, corn, sesame, mustard, lupin, sulfites, and more 

    A white bowl filled with mild Pico de Gallo that is surrounded by yellow corn tortilla chips.

    Pico tastes amazing with chips but is an easy dip to add to meals like vegan enchiladas or burrito bowls! 

    Jump to:
    • Why You’ll Love this Recipe
    • Ingredients 
    • Allergy Substitutions 
    • Instructions 
    • Variations 
    • FAQs
    • Top Tips! 
    • More Easy Recipes
    • Recipe

    Why You’ll Love this Recipe

    • Super quick, easy, and healthy! 
    • Adds a fresh touch to any meal 
    • Naturally top 9 allergy free

    Ingredients 

    You only need 7 simple ingredients to mix up this dip! 

    Ingredients for pico de Gallo on a wood tabletop. Black and white labels have been added to name each ingredient.
    • Tomatoes: Fresh tomatoes are best and I love to use a combination of tomatoes for my pico. Grape tomatoes, cherry tomatoes, tomatoes on the vine, heirloom tomatoes, all taste amazing! 
    • Onion: I typically reach for a sweet onion but red onions also taste great in this dip. 
    • Garlic: My family loves garlic. Loves it. So we love to add garlic to our pico de gallo! 
    • Lime juice: This adds that zesty twist to it and makes the dip come together. 
    • Cilantro: Fresh cilantro works best in this recipe. If you are someone who doesn’t like the taste of cilantro, you can also make this with flat leaf Italian parsley. It won’t taste quite the same but it is close. 
    • Salt and Pepper: Add this to taste. 

    Allergy Substitutions 

    If you are allergic to garlic, simply omit the garlic from the recipe. 

    If you don’t like cilantro, you can make this with the same amount of flat leaf Italian parsley. 

    Instructions 

    For the full instructions, complete with recipe measurements, please see the recipe card below. You can also use the “jump to recipe” button at the top of the page. 

    What’s great about this recipe is that there is no cooking involved! 

    Here are two easy methods to make this pico de gallo. 

    First method: Toss the tomatoes, onion, cilantro, and garlic into a food processor or blender. Give it a few pulses. Drizzle in the lime juice and salt and pepper. Pulse a few more times and you are done! 

    Ingredients in a food processor before blending.
    Ingredients in a food processor after blending.

    Second method: Finely dice and chop your tomatoes, onion, and garlic and add them to a non-reactive bowl. Finely chop the cilantro and add it to the bowl. Drizzle in the lime juice and add the salt and pepper to taste. Give it a good mix and you are done! 

    Tip! If you are adding a jalapeno pepper, use gloves or a plastic bag to cover your hands while de-seeding and handling the peppers. 

    No matter which method you use, make sure to let the pico de gallo rest for at least 15 minutes in the fridge before serving. This allows the flavors to begin to come together. 

    Variations 

    One of the best things about pico de gallo is that you can mix and match the flavors. Here are some of my favorite combos:

    • Replace half the tomatoes with another fruit. Things like peaches, mango, pineapple, or strawberries are amazing! 
    • Make it spicy. Add a jalapeno pepper to the pico to make it a little spicier. 
    • Add a red bell pepper for even more crunch and veggies. 
    • Avocado chunks are perfect to add after chopping the pico. 
    A table scape filled with ingredients for pico de Gallo like fresh tomatoes, limes, and cilantro. A big bowl of pico de Gallo sauce is in the middle of a pile of yellow corn tortilla chips.

    FAQs

    What’s the difference between pico de gallo and salsa? 

    Pico de gallo and salsa share similar ingredients but there are a few differences.

    First, pico de gallo always uses fresh, raw ingredients. It is less wet than salsa and adds a real freshness to anything. 

    Salsa can sometimes call for cooked tomatoes, roasted or stewed, and uses more juice than pico de gallo. Salsa is also more even in texture, almost like a puree. 

    Both are amazingly delicious and I will put both in my burrito bowl at the same time!

    Can you freeze pico de gallo? 

    Yes,  you can freeze pico de gallo but it will change the texture of the pico. The water in the tomatoes will expand as they freeze and will make the tomatoes a lot softer after thawing. I find that pico is best served fresh. 

    How to Store


    Keep pico de gallo in an airtight container in the fridge for up to 5 days.

    Top Tips! 

    • Use fresh tomatoes. While canned diced tomatoes can be used in a pinch, summer fresh tomatoes take this dip to a whole new level. 
    • Let it rest 15 minutes before serving. Leaving it overnight in the fridge is even better. This is the secret to making amazing pico de gallo: Letting it chill! The tomatoes pick up all the flavors the longer it rests. 

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    If you try these out, please leave a comment below! This provides helpful feedback to both me and other readers. And if you want more delicious, dietary friendly recipes you can subscribe to my newsletter and follow along on Instagram, Twitter, and Facebook!

    Recipe

    A close up of a white bowl filled with mild pico de Gallo surrounded by yellow corn tortilla chips.

    Mild Pico de Gallo

    Easy and fresh mild pico de gallo is so fast to make and tastes great with everything! Classic Mexican sauce that adds a flavor boost to every meal.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Course: Appetizer
    Cuisine: Mexican
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: allergy friendly, easy recipe
    Allergen: Celery Free, coconut free, Corn Free, Dairy Free, Egg Free, Fish / Shellfish Free, Peanut Free, Sesame Free, Soy Free, Tree Nut Free, Wheat Free
    Yield: 2 cups
    Calories: 54kcal
    Author: Laura // Living Beyond Allergies

    Equipment

    • knife
    • cutting board
    • Food processor or blender (optional)
    • mixing bowl
    • mixing spoon

    Ingredients

    • 2 cups tomatoes chopped
    • 1 onion rough chopped
    • 1-2 garlic cloves
    • ½ cup cilantro rough chopped
    • 1 tablespoon lime juice
    • Salt and pepper to taste

    Instructions

    • Food Processor or Blender. In a food processor or blender, combine the tomatoes, onion, and garlic. Pulse a few times to combine. Add the cilantro, lime juice, and salt and pepper to taste. Pulse a few more times until you are happy with the texture.
    • By hand. Finely dice the tomatoes and onion before adding them to a non-reactive bowl. Add the minced garlic. Finely chop the cilantro and add along with the lime juice and salt and pepper. Mix well.
    • Rest. Let the pico de gallo rest for at least 15 minutes before serving. Enjoy!

    Notes

    Variations 
    • Replace half the tomatoes with another fruit. Things like peaches, mango, pineapple, or strawberries are amazing! 
    • Make it spicy. Add a jalapeno pepper to the pico to make it a little spicier. 
    • Add a red bell pepper for even more crunch and veggies. 
    • Avocado chunks are perfect to add after chopping the pico.
    How to Store
    • Keep pico de gallo in an airtight container in the fridge for up to 5 days.
    LivingBeyondAllergies.com
     

    Nutrition

    Calories: 54kcal | Carbohydrates: 12g | Protein: 2g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 12mg | Potassium: 469mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1516IU | Vitamin C: 28mg | Calcium: 34mg | Iron: 1mg

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

    Love this recipe?Mention @livingbeyondallergies or tag #livingbeyondallergies!

    This site contains affiliate links which means I may receive commissions for purchases made though those links. However, please know that I only provide links to products that I actually use and totally recommend! Your purchases help support this blog. Thank you!

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