This all-purpose Pico de Gallo recipe is a jumping off point for all sorts of fresh salsa variations. Add roasted poblano peppers, thinly sliced radishes, black beans, fresh corn, mango, pineapple, or anything else you like to build a spectacularly flavorful salsa.

Simple Fresh Pico de Gallo [Vegan]

Advertisement
Advertisement

Ingredients

  • 1 red onion, peeled and diced (you want about 3/4 cup diced onion)
  • 6 ripe roma tomatoes, diced
  • 1/2 cup fresh cilantro, chopped
  • 1 teaspoon minced fresh garlic
  • 1 fresh jalapeño, seeds removed and diced
  • The juice from 1-2 small limes
  • 1 teaspoon sugar
  • 1/2 teaspoon salt (more to taste)
Advertisement

Preparation

  1. Add all ingredients to a large bowl and toss to combine. Taste and add more salt, sugar, or lime if desired.
  2. Cover and refrigerate until ready to serve.

Notes

Pico de Gallo can be made up to 3 days ahead of time, stored in a covered container in the refrigerator.

Advertisement
    Advertisement