Pico de Gallo
This Pico de Gallo is fresh, vibrant, and bursting with flavor! I love how it's the perfect companion for tortilla chips or as a zesty topping for tacos.
Hey there!
Pico de Gallo has been a staple in my kitchen for as long as I can remember.
There’s just something magical about chopping fresh veggies and seeing them come together in such a colorful mix.
It reminds me of sunny days spent with friends, sharing good food and laughter.
Plus, it’s super easy to whip up, and you can make it your own with whatever you have on hand!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using Roma tomatoes for their juicy flesh, but feel free to swap in whatever tomatoes you have. Fresh lime juice is a must; it really brightens everything up! If you’re not a fan of heat, you can totally adjust the jalapeño to your liking or leave it out altogether.
Tips & Notes
- •I keep mine in a glass jar - it stays fresh for days!
- •Chilling it in the fridge for a bit helps the flavors develop even more.
Recipe Variations
- •Sometimes I'll toss in some diced mango for a sweet twist!
- •If I'm feeling adventurous, I love adding diced avocado for a creamy texture.
Storage & Freezing
Store any leftovers in an airtight container in the fridge. It should last about 2-3 days, but trust me, it’ll be gone before you know it!
Frequently Asked Questions
Can I make this ahead of time?
You can, but it’s best enjoyed fresh! If you must make it ahead, keep it in an airtight container in the fridge for up to 2 days.
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This Pico de Gallo is fresh, vibrant, and bursting with flavor! I love how it's the perfect companion for tortilla chips or as a zesty topping for tacos.
Ingredients
Instructions
- 1
Start by dicing those Roma tomatoes. I like to use a sharp knife to get nice, clean cuts.
- 2
Next, finely chop the red onion. If you're sensitive to the onion's bite, a quick soak in cold water can help mellow it out.
- 3
Chop the cilantro and add it to your mixing bowl. I love the fresh flavor it brings—it's like summer in a dish!
- 4
Now, finely mince the jalapeño. If you want a milder salsa, you can skip the seeds.
- 5
In a large bowl, combine all the chopped ingredients. Add the lime juice, salt, and black pepper.
- 6
Mix everything together gently, tasting as you go to adjust the seasoning if needed.
- 7
Let it sit for about 10 minutes to allow the flavors to meld together before serving. Enjoy!
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