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Pico de Gallo

Simple pico recipe that will have everyone asking how you made it so quick!



  • 1 (70 g) red onion, peeled, cut into large chunks
  • 1 jalapeño, stemmed, cut into 3 pieces
  • ½ (15 g) fresh cilantro leaves
  • 2 (30 ml) lime, juiced
  • 2 teaspoons kosher salt, optional
  • 14 (725 g) small roma tomatoes, halved


  1. Place all ingredients into the Food Processor Work Bowl fitted with the Multi-Use Blade and secure the lid. Pulse 4-5 times until evenly chopped, or until desired consistency is reached.
  2. If desired, you may place the pico in a small strainer over a bowl to remove some of the liquid. Store in an airtight container under refrigeration for use.

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