Pico de Gallo
Source
https://lovingitvegan.com/pico-de-gallo/
Ingredients
- 4 large tomatoes, chopped
- 30g fresh cilantro, chopped (~½ cup)
- ½ medium onion (white/yellow/brown), chopped
- ½ tsp crushed garlic
- 15ml fresh lime juice (1 Tbsp)
- 15ml extra virgin olive oil (1 Tbsp)
- Sea salt, to taste
- Ground black pepper, to taste
Instructions
- Add chopped tomatoes, cilantro, and onion to a mixing bowl.
- Add crushed garlic, lime juice, olive oil, salt, and black pepper.
- Toss everything together until well mixed.
- Taste test and adjust salt and pepper as needed.
- Serve immediately.
Tips & Notes
- Fresh only — never blended or processed. Always chopped. Also called “salsa fresca.”
- Best served fresh — that’s when the flavor is at its peak.
- Keeps 3 days in a sealed container in the fridge, but texture softens.
- Make it spicy: Add 15ml sliced pickled jalapeños.
- Uses: Tacos, burritos, enchiladas, nachos, fajitas, quesadillas, or just with tortilla chips.
- Not a sauce — it’s a topping/chunkier than blended restaurant-style salsa.
Tags
recipe, vegan, salsa, mexican, component, quick