Pico de Gallo is such a fresh tasting dip and topping. Some people find cilantro, an ingredient traditionally in Pico de Gallo to taste like soap and others may be allergic to it. Here is a tasty Pico de Gallo without cilantro, so you can enjoy all the goodness, even if you can't eat cilantro.
Easy Pico De Gallo Without Cilantro
I just love eating fresh Pico de Gallo. We love eating with chips and adding it into our tacos, burritos and other Mexican recipes.
My cousin makes a killer guacamole with avocado, Pico de Gallo, and lemon juice.
It has such a fresh from the garden flavor that is so delicious, that I sometimes find it addicting. It is similar to fresh, homemade salsa, but packed with veggies and fruit.
With this homemade Pico de Gallo recipe, you won't miss the cilantro. Which is great if you are allergic or don't like cilantro.
This is a wonderful recipe to make with fresh ingredients when your garden is bursting with fresh fruits and veggies and you need a recipe that is quick and easy.
Ingredients for Pico de Gallo without Cilantro
- ripe tomatoes
- onion - red onion or white onion
- green bell pepper
- olive oil
- jalapeño pepper
- red wine vinegar
- mustard seed
- coriander seed
Milder: This recipe is already fairly mild, but if you are extremely sensitive to spicy heat, you can substitute out the jalapeno for a serrano pepper or other more mild pepper.
Spicier: If you want to add more heat to this Pico de Gallo, you can add in more jalapeños or a Habanero or two.
Substitution: You can also sub the red wine vinegar for or .
- Cutting Board
How to Make this Pico de Gallo
Notes: If your tomato skins are thick, an easy way to peel them is by blanching. To do this, boil a pot of water, slit an 'x' into the bottom of the tomatoes. Place the tomatoes into the boiling water for about 30 seconds and then place them into a bowl of ice water. The skins should slip off easily.
Step 1: Finely dice the onion, celery, green bell pepper, and the jalapeño.
Step 2: Chop the tomato.
Step 3: Combine the diced tomato, finely chopped onion, celery, green bell pepper, jalapeño, vinegar, mustard seed, coriander seed, salt, and pepper.
Step 4: Cover and refrigerate overnight. Or at least for several hours. Stir occasionally.
You should be able to store this for three to four days in the fridge.
I would not recommend freezing this. The consistency of the veggies won't be the same after defrosting.
What do you use Pico de Gallo for?
There are many ways to use Pico de Gallo. You can use it as a dip for tortilla chips. It makes a great topping for tacos, burritos, fajitas, and is delicious in quesadillas. You can also add it to scrambled eggs or omelets.
What does Pico de Gallo mean?
The literal translation of "Pico de Gallo" means "beak of a rooster". Hahaha.
A theory about why it would be called "beak of a rooster" is because it's believed that you would eat Pico de Galo with a pincer grasp - aka you would take your thumb and finger and use those to eat it. This would look like a rooster's beak.
What is the difference between salsa and Pico de Gallo?
Technically Pico de Gallo is a type of salsa. Pico de Gallo is thicker and doesn't have all the juice or liquid that a traditional salsa typically has.
- 4 medium tomatoes
- ½ cup onion (1 medium)
- ½ cup celery (about 1 stalk)
- ¼ cup green bell pepper (about ¼ bell pepper)
- ¼ cup olive oil
- 1 jalapeno pepper
- 2 tbsp red wine vinegar
- 1 tsp mustard seed
- 1 tsp coriander seed, crushed
- 1 tsp salt
- dash pepper
- Finely chop the onion, celery, green bell pepper, and the jalapeno
- Combine all ingredients
- Cover and refrigerate overnight, or at least several hours. Stir occasionally.
If your tomato skins are thick, you can peel them by blanching. Boil a pot of water, cut an 'x' into the bottom of each tomato. Place the tomatoes into the boiling water for about 30 seconds and then place them in a bowl of ice water. The skins should slip off easily.
Amount Per Serving: Calories: 110Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 400mgCarbohydrates: 6gFiber: 2gSugar: 3gProtein: 1g
If you love this recipe as much as we do, I'd love for you to "PIN IT"!