the Breville Test Kitchen

Essential Pico de Gallo

Name: Essential Pico de Gallo
Cook time: 600 s
Total time: 600 s
Yield: Makes about 3 cups
Ingredients: ½ white onion - peeled and halved; ½ jalapeño pepper - stem removed; ½ cup (½ oz) cilantro leaves; 1 lb Roma tomatoes - cored; 1 tbsp fresh lime juice; 1 tsp kosher salt

This superhero of the salsa world combines zingy, punchy flavor with a rainbow of fresh color. It’s as versatile as it is vibrant and ready to tango with whatever you pair it with. Grilled meats or fish, tacos, nachos or burritos. It may be Mexican, but it goes with everything.

10 mins total time

10 mins active time

Easy

Makes about 3 cups

Ingredients

Measurements:

½ white onion
peeled and halved
½ jalapeño pepper
stem removed
½ cup (½ oz) cilantro leaves
1 lb Roma tomatoes
cored
1 tbsp fresh lime juice
1 tsp kosher salt

Instructions

1Carefully assemble the processor with the grey spindle and green S-blade™ in the bowl. Add the onion, jalapeño and cilantro and process until finely chopped, scraping down the side occasionally.
2With the cilantro mixture still in the bowl, assemble the processor with the red dicing gearbox, dicing grid and blade and dice the tomatoes over the cilantro mixture. Remove the dicing grid and season with lime juice and salt.
Tip: Use the red dicing cleaner to push through any tomato caught in the dicing grid.
3Your ‘pico’ will keep in the fridge for 3 days in an airtight container. It’s fresh and perky on day 1, but also good on day 2, once the flavors have melded a little. It pairs with anything from the grill or barbecue, but also loves eggs, burgers and baked potatoes. Serve it simply as a salsa, or with anything that needs a kick…avocado toast, huevos rancheros or even your favorite pizza.