Vegan-Friendly Pico de Gallo Recipe
Pico de Gallo is the most versatile of all salsas, and by now it's likely clear to you that we love a good versatile recipe. You've likely had pico de gallo before, whether or not you realized that was what you were eating. Pico is more often made milder in spice than other salsas, and the pieces of tomato, onions, peppers, and cilantro are cut less finely, so you'll recognize exactly what you're eating as you eat. This chunky mix of fresh veggies turned sauce can be scattered on tacos or nachos, even folded into eggs and salads, strewn on sandwiches, rolled into a burrito or poured into a burrito bowl to keep it gluten-free, or just simply eaten with a batch of homemade tortilla chips and chased with a cold beer (or two). The list could go on…(we told you it was versatile). What's great, from a health perspective about pico de gallo is that because the ingredients are cut larger than with other salsas, it is generally healthier than the alternative, which can more easily hide fake ingredients. This provides you with the perfect excuse to go to the farmers market and get the freshest ingredients you can find (and support a local farmer simultaneously), but no matter how you slice it, serve it or eat it, you really can't lose with our vegan-friendly pico de gallo. Now chop-chop, get thee to the kitchen and get chopping!
Makes about 3 cups
You'll Need
4 Roma tomatoes, chopped
1 small red onion, diced
1 jalapeño, minced
1 handful cilantro, chopped
Juice of 1 lime
Salt and pepper to taste
How to Make It
Combine the tomatoes, onion, jalapeño, cilantro, and lime juice in a mixing bowl. Season with salt and pepper and mix to thoroughly combine. Keeps covered in the refrigerator for up to 1 week.
Eat This Tip
Like all our favorite recipes, pico de gallo is a great one to give your own spin to. Not a fan of spice? Switch out the jalapeño for a sweet green pepper. Heirloom tomatoes in season? Chop them up and give your pico a few new colors. Are you a person who hate cilantro? Try some parsley instead.
Love this recipe? Subscribe to our Eat This, Not That! magazine for even more at-home cooking and healthy eating ideas.
