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PICO DE GALLO

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This classic Pico de Gallo recipe is made from fresh tomatoes, onion, jalapeno, and cilantro, with a touch of salt and lime juice!

  • Author: Julie | The Simple Veganista
  • Prep Time: 10 min
  • Total Time: 10 minutes
  • Yield: Serves 8
  • Category: Condiment, Side
  • Method: Mix
  • Cuisine: Vegan, Mexican, Tex-Mex

Ingredients

Units Scale
  • 1 1/2 lbs. roma tomatoes (about 67 medium), seeds removed and finely diced (about 3 cups)
  • 1 small white onion, finely diced (about 1 1/2 cups)
  • 1 jalapeno, seeds removed and finely diced
  • 1/41/2 cup cilantro, chopped and loosely packed
  • 2 limes, juice of
  • generous pinch of mineral salt

Instructions

Assemble: In a medium bowl, add the tomato, onion, jalapeno, cilantro. Squeeze the lime over top and add a sprinkle of salt. Toss to combine.

Serve at room temperature or chilled.

Makes about 4 1/2 cups.

Store: Leftovers can be stored in the refrigerator for up to 4 – 5 days in a covered container.

NOTES:

As always feel free to adjust any of the ingredients to suit your taste.