Pico de Gallo


  • 1/4 medium red onion
  • 1   jalapeño pepper, stemmed
  • 2   garlic cloves, peeled
  • 1   lime, juiced
  • 1/2 cup (125 mL) loosely packed fresh cilantro leaves
  • 1/2 tsp (2 mL) salt
  • 2 cups (500 mL) grape tomatoes, divided
  •  Tortilla chips (optional)


  1. Cut the onion quarter into chunks. Cut the jalapeño crosswise into thirds. Combine the onion, jalapeño, garlic, lime juice, cilantro, and salt in Manual Food Processor; pump the handle until coarsely chopped. 

  2. Add half of the tomatoes; pump the handle until coarsely chopped, removing the lid and scraping down the sides of the bowl as necessary. Add the remaining tomatoes; pump the handle to chop to your desired consistency. Serve with tortilla chips, if desired. 


  • 2 1/2 cups/625 mL salsa
    10  servings of 1/4 cup/50 mL salsa, excluding optional ingredient

Nutrients per serving:

Calories 350, Total Fat 16 g, Saturated Fat 8 g, Cholesterol 35 mg, Sodium 800 mg, Carbohydrate 35 g, Fiber 2 g, Sugars 6 g, Protein 18 g


Cook's Tips:

If salsa is watery from the tomatoes, simply drain in a small Stainless Mesh Colander to remove excess liquid prior to serving. 

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