Dill & Green Onion Pico de Gallo

photo of pico de gallo with text that reads dill and green onion pico de gallo

Join In Another Cooking Challenge!

This is part 2 of the tomato, bitter, sautéed cooking challenge. We made dill and mustard black bean rice cakes in part 1.

text reads cooking challenge tomato, rice, butter, sauteed

The prompts for this challenge were tomato, rice, bitter, sautéed. Follow along with this recipe or create something of your own.

Equipment & Ingredients

(Jump down to the recipe below for exact amounts)

  • Equipment: mixing bowl
  • Vegetables: tomato, onion, green onion, garlic, cilantro
  • Wet ingredients: lemon juice, rice vinegar
  • Seasoning: salt, dill weed, thyme

Video Overview

Prepare Your Main Veggies

Dice tomato and onion and add to mixing bowl.

Add sliced green onion to mixing bowl.

Add Your Extras

Add minced garlic and cilantro, lemon juice, rice vinegar, salt, dill weed, and thyme.

Mix & Enjoy

Mix your ingredients until thoroughly combined.

Taste and adjust if needed.

Then enjoy!

photo of pico de gallo in a mixing bowl

Dill & Green Onion Pico de Gallo

Part 2 of the rice, tomato, bitter, sautéed challenge. Dill and green onion add an herb flavor to traditional pico de gallo.
Prep Time 20 minutes
Cook Time 0 minutes
Course Condiment, Salsas and Sauces, Side Dish
Cuisine Mexican
Servings 4
Calories 34 kcal


  • mixing bowl


  • 4 tomatoes diced (about 2 cups)
  • ¼ cup diced onion about ¼ of an onion
  • 1 green onion sliced (about ¼ cup)
  • 3 cloves garlic minced
  • ½ cup cilantro minced
  • 1 tbsp lemon juice
  • 1 tsp rice vinegar
  • 2 tsp dill weed
  • 1 tsp thyme
  • ½ tsp salt


  • Core and dice tomatoes. Add diced tomatoes to a mixing bowl.
  • Dice about ¼ of an onion, or use more to taste. Add to mixing bowl.
  • Slice one green onion into about 1/8-inch rings. Add to mixing bowl.
  • Mince garlic and cilantro and add to mixing bowl.
  • Add lemon juice, rice vinegar, herbs, and salt to mixing bowl.
  • Mix well.
  • Taste and adjust if needed.
  • Refrigerate in airtight container 1-3 days.


Keyword Cooking Challenge, Salsas and Sauces, Vegan

Nutrition Information

Serving Size: 1/2 cup

Toal Servings: 4

Calories 34
Total Fat 0.4g
Saturated Fat 0.1g
Cholesterol 0mg
Sodium 301mg
Total Carbohydrate 7g
Dietary Fiber 2g
Total Sugars 3.7g
Protein 1.6g
Calcium 36mg
Iron 1mg
Potassium 355mg

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