Traditional Pico de Gallo (Paleo, Whole30)

4 minute read

Simple is always best, period. Busy family’s are always looking for easy and nutritious recipes and this one checks all the boxes. Whether you are making this for Taco Tuesday or for your next weekend get together, this pico is sure to be a hit. Juicy and tangy tomatoes, earthy onions, fragrant cilantro and just the right amount of heat from a fresh jalapeño all bathed in luscious and tart fresh lime juice…is your mouth watering yet? Mine sure is!

Anyway I can get veggies into my kiddos, I’m game! Thankfully, my kids for the most part will eat what I put in front of them, but tomatoes are a different story for my youngest, just not his thing. Then I started making my own fresh pico de gallo and everything changed, and I promise, it is worth the 20-minutes (mostly waiting on the tomatoes to drain) to get this ready.

Fresh pico is on another level compared to what you’ve been having at restaurants or even buying from the store (how long ago was that made? and you put what in there?) I mean, if I can get a 12-year old boy to love pico so much he’s dipping his corn chips into it, then I’m sure you’ll be making your own after one bite of this!

What to Serve Pico de Gallo With

  • Tacos
  • Burritos
  • Enchiladas
  • Fajitas
  • Nachos
  • Taquitos
  • As a Dip with Organic Corn Chips
  • Grilled Salmon or Chicken
  • Over Hummus
  • Burgers

Why Tomatoes are So Good for You!

There are so many reasons to love tomatoes other than their tart and tangy delicious flavor and how versatile they are, they contain loads of nutrients such as lycopene, insoluble fiber, vitamins C, K1, B9(folate), potassium, and antioxidants like beta carotene [1].

Let’s dive a little into what lycopene is an how it supports your health.

Lycopene is an antioxidant known as a carteniod, and is found in red, pink and orange fruits and vegetables, it’s what gives these plants their reddish hues. Lycopene is a powerful antioxidant that neutralizes free radicals and combats oxidative stress protecting your cells and your health.

Lycopene has been shown to support a healthy heart and blood pressure [2] as well as the balance of good cholesterol (HDL) to bad cholesterol (LDL).

So grab some tomatoes and let’s get cooking!

Traditional Pico de Gallo Ingredients

Serves 6-8

5-7 Roma Tomatoes, diced

1/2 Red Onion, finely diced

1 Jalapeño, deseeded and finely diced

1/4 cup Fresh Lime Juice

1/2 cup Fresh Cilantro, packed then finely chopped

1 tsp + 1/4 tsp Sea salt

1/8 tsp Black pepper

How to Make Traditional Pico de Gallo

1. Rinse and dry all your tomatoes, peppers, and cilantro.

2. Chop all of the tomatoes, removing the seeds and excess juices and add them to a colander.

3. Sprinkle the tomatoes with 1 teaspoon of salt, toss and let sit for 15-minutes to allow the tomatoes to release some of the juices.

4. Finely dice the onion and cilantro and add it to a large bowl.

5. Deseed and remove the white pith from the jalapeño and finely dice. Add to the bowl with the onions.

6. Once the tomatoes have drained, add to the bowl with the onions and jalapeño.

7. Add the lime juice and black pepper, stirring to combine.

8. Taste and season if needed with 1/4 teaspoon of sea salt.


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Q: Can I use my food processor to make this?

A: You can, but don’t over chop the ingredients or you’ll end up with a very watery pico that may end up more like a salsa.

Q: What tomato is best for making pico?

A: I find that Roma tomatoes work the best since they are not as watery, and I always remove the seeds.

Q: How do I make my pico less spicy?

A: Be sure to remove all the pith and seeds from the jalapeño and don’t add all of it at first. You can always add more, but you can’t take it away. If it does end up too spicy, add more lime juice or a little maple syrup to help temper the heat.

If you like this recipe, check these out!

Authentic Chunky Guacamole: Rich and creamy avocado delicately balanced with fresh tangy lime juice, sweet fresh orange juice, and just the right amount of heat from a roasted serrano pepper.

Mexican Spinach Dip: This gluten free dip is my family’s favorite spinach and artichoke dip. It is loaded with veggies, rich and creamy cheeses, and is so good with fresh veggies or your choice of chips!

Easy Crispy Crock Pot Carnitas: So easy. So delicious. These juicy and crisp carnitas are ah-mazing as tacos, nachos, or on a nice bed of greens for a fantastic tasty Mexican salad!

I hope you enjoy this as much as my family does. – Amy

Note: This post contains Amazon affiliate links to the products and kitchen gear I love. If you click on a link and make a purchase, I receive a small commission at no cost to you. Thank you for supporting Almond Milk and Cookies!


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Welcome to Almond Milk and Cookies where good food, health and lots of flavor go hand-in-hand!

I am a holistic nutritionist with an auto-immune disorder, a love of cooking, and a passion for holistic health.

Sharing what I make and eat with all of you…in hopes that you find inspiration here to fuel your body and feel your best with nutrient dense whole foods and clean eating.

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