Pico de gallo is a fresh, uncooked salsa which is a staple condiment in Mexico and throughout Latin America. There are quite a few versions of pico de gallo and all can be used to garnish tacos, fajitas or eaten with gluten-free corn tortilla chips as a very healthy appetizer or snack. Pico de gallo is also a zesty accompaniment to grilled fish, chicken, pork and adds fresh south-of-the-border flavor to grilled burgers!
Pico de gallo is one of those fabulous naturally gluten-free dishes, easy to prepare and so versatile. Our version calls for yellow Bell pepper which adds bite and antioxidants to this healthy recipe.
Unfortunately as recently as 2010 fresh salsa and guacamole served at restaurants have been identified by the Center for Disease Control as a potential source of both salmonella and e.coli contamination, linked to sickening hundreds of people. What a great reason to enjoy homemade pico de gallo salsa and guacamole! When you shop for, wash, prepare and store your salsa and guacamole safely chilled in the refrigerator you can enjoy these naturally gluten-free, healthy Mexican / Latin American foods without the risks associated with eating them out.
Preparation Tip - Cut down on prep time by coarsely chopping vegetables and herbs and pulsing in a food processor briefly.
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 4 to 6
- 2 cups grape tomatoes OR 6 Roma tomatoes
- 1/2 cup loosely packed fresh cilantro
- 1/2 medium sweet onion (Walla Walla is good in this recipe)
- 1/2 large yellow Bell pepper
- 1 large jalapeno pepper, seeded
- Juice of one fresh lime
- 1 teaspoon Kosher salt
- 1/2 teaspoon ground cumin
Finely chop tomatoes, cilantro, onion and peppers. Place all in a large mixing bowl. Stir to thoroughly blend ingredients. Stir in freshly squeezed lime juice, salt and cumin. Stir mixture again to blend, cover and store in refrigerator until ready to serve.
The flavors of pico de gallo develop when prepared a day before serving which means this is a great make-ahead recipe!
Alternatively, place coarsely chopped vegetables in a food processor and briefly pulse until the salsa is chopped being careful not to overly process the vegetables to liquid.
More gluten-free salsa recipes:Quick Basic Salsa from Guide to Mexican Food
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
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