Vegan Pico de Gallo
Fresh, bright, and completely plant-based by nature, this chunky salsa is one of those recipes that proves simple ingredients can deliver serious flavor. Ripe Roma tomatoes are the star here — seeded to keep things from getting watery, then diced small so every bite has the perfect texture. White onion, jalapeño, and a generous handful of cilantro bring the heat and herbaceous punch, while fresh lime juice ties it all together with just the right amount of acidity. A short rest at room temperature is the secret step that lets the flavors meld and deepen before you even pick up a chip. Store-bought versions often sneak in preservatives or added sugars, but this one is nothing but whole produce and a pinch of kosher salt — totally clean and completely satisfying. It works as a dip, a taco topping, or spooned straight over rice and beans for an easy weeknight meal.
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Learn more →Ingredients
6 servings
- 1 lb ripe roma tomatoes (about 4–5), seeded and finely diced
- ½ medium white onion, finely diced
- 1–2 jalapeños, seeded and finely minced
- ½ cup fresh cilantro leaves, roughly chopped
- 2 tbsp fresh lime juice (from about 1 lime)
- ½ tsp kosher salt, plus more to taste
Instructions
- 1
Halve the tomatoes lengthwise, scoop out the seeds and watery pulp with a spoon, then finely dice the flesh into roughly 1/4-inch pieces. Transfer to a mixing bowl.
- 2
Add the diced onion, minced jalapeño, and chopped cilantro to the bowl with the tomatoes.
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