Pico de Gallo

Pico de gallo, a super healthy and delicious recipe. It's perfect to eat with tortilla chips and it only requires 6 ingredients and just 10 minutes!

I couldn't live without pico de gallo! It's so good and refreshing, as well as easy to make and super simple and nutritious. I LOVE to have it with some tortilla chips or with any other Mexican dish.

Mexican food is so easy to veganize, as it requires lots of veggies, legumes, and healthy carbs. Pico de gallo is great to enjoy as an appetizer or incorporate it into any kind of salad; it will actually give any dish a wonderful flavor!

Besides, this recipe is made with all-natural and fresh ingredients, so it's super healthy and packed with lots of vitamins. And you can customize it with your favorite spices and herbs!

Pico de gallo, a super easy and quick recipe, perfect to enjoy at any time of the day. It's so good and tasty, and to make it you only need 6 ingredients and 10 minutes of your time. Hope you like it!

How to make pico de gallo - Step by step

• Place all the chopped ingredients in a bowl (photo 1).
• Add the lime juice and the salt and stir (photo 2).
• Serve immediately.

Pro tips

• Feel free to use any kind of tomatoes and onions.
• If you can't find jalapeños, use any other type of fresh or dried chili pepper.
• You can omit the jalapeño if you're not into spicy food.
• You can replace cilantro with fresh parsley if you don't like it.
• Lemon juice will also work great for this recipe.

What is pico de gallo?

Pico de gallo is a traditional Mexican recipe made with fresh tomato, onion, jalapeño, cilantro, lime juice, and salt.

This salsa is very nutritious, as it contains lots of vitamins and antioxidants, and you can serve it with recipes like vegan tacos, a vegan burrito, arepas, cauliflower steak... Feel free to add it to all your favorite dishes!

How long will pico de gallo keep?

As it's made with fresh ingredients, I like to make it right before serving. However, if you have lots of leftovers, you can keep them in an airtight container in the fridge and it will last for 2-3 days.

Can I freeze pico de gallo?

Yes, you can freeze it, although it won't keep its good and crunchy texture and the veggies will become a little mushy. It will still taste delicious, though.

To freeze it, put it into an airtight container in the freezer and it will last for up to 3 months. To defrost, just transfer it into the fridge until thaw and serve.

Looking for more appetizer recipes?

• Pineapple Salsa
• Vegetable Tempura
• Bruschetta
• Roasted Chickpeas

Did you make this pico de gallo recipe?

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Pico de Gallo

Pico de gallo, a super healthy and delicious recipe. It's perfect to eat with tortilla chips and it only requires 7 ingredients and just 10 minutes!

Prep: 10 minutes mins

Total: 10 minutes mins

Servings: 2

PRINT PIN COMMENT

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Ingredients  

½x1x2x

• ▢ 1 chopped tomato
• ▢ ½ chopped red onion
• ▢ 1 chopped jalapeño, fresh or canned
• ▢ A handful of fresh cilantro, 0.4 oz or 10 g, chopped
• ▢ The juice of half a lime
• ▢ ½ teaspoon salt
• ▢ Tortilla chips, optional

Instructions 

• Place all the chopped ingredients in a bowl.
• Add the lime juice and the salt and stir.
• Serve with some tortilla chips, vegan tacos, a vegan burrito, arepas, and cauliflower steak. It goes well with plenty of different recipes!
• Keep the leftovers in an airtight container in the fridge for 2-3 days or in the freezer for up to 3 months.

Notes

• Feel free to use any kind of tomatoes and onions.
• If you can’t find jalapeños, use any other type of fresh or dried chili pepper.
• You can omit the jalapeño if you're not into spicy food.
• You can replace cilantro with fresh parsley if you don't like it.
• Lemon juice will also work great for this recipe.

Nutrition

Serving: 1ser serving (without the tortilla chips) | Calories: 28kcal | Carbohydrates: 6.6g | Protein: 1.1g | Fat: 0.2g | Sodium: 255.1mg | Fiber: 1.7g | Sugar: 3.4g

Tried this recipe?Leave a comment below and let me know how it was!

Course: Appetizer

Cuisine: Mexican

Author: Iosune Robles

Update Notes: This post was originally published in March of 2017, but was republished with new photos, step by step instructions, and tips in September of 2020.