Easy Homemade Pico de Gallo Salsa

It's summer, and you know what that means? Pico de Gallo every day! Pico de Gallo is a quick and easy to make salsa made of fresh tomatoes, onion, cilantro, and lime juice. Eat it with tortilla chips, add it to your breakfast potatoes, tacos, burritos, you name it. This vegan and gluten free salsa can be used to liven up almost any dish imaginable!

Pico de Gallo is the perfect summer appetizer or side dish. Packed with fresh, ripe vegetables and zesty lime and cilantro that perfectly balances between sweet and salty flavors. What more could you want?

Homemade Pico de Gallo also happens to be one of those dishes that takes under ten minutes to make, and for the person who's on a tight schedule but still wants to eat healthy.. Pico de Gallo is your new best friend.

This easy to make fresh salsa pairs perfectly with quesadillas, tacos, and even salads. They're great to enjoy on their own with fresh tortilla chips but you can even layer it in a bean dip with beans, guacamole, olives, and vegan sour cream!

I love making Pico de Gallo because it is so quick to make and you can add in as many ingredients as your heart desires! Make it different every time and try something new with whatever dish you're having it with. This summer, try adding fresh mango for a tropical twist on this classic Mexican salsa.

Total Time

• Preparation time: 10 min

Ingredients

• Tomatoes
• Red onion
• Cilantro  
• Green chili or jalapeño pepper
• Lime juice
• Salt
• Garlic powder

How to make Pico de Gallo salsa

1. Start by washing and dicing your vegetables. If you want smaller pieces, you can use a food processor and do 3-5 pulses or until desired size.
2. Stir the diced tomatoes, red onion, jalapeño, and cilantro together in a medium bowl. Add the juice of a half a lime and add salt and garlic powder to taste. 
3. Place it into the fridge to chill, it tastes better when it is cold. Serve with tortilla chips or on top of salad bowls, burritos, tacos, bean dips, or any other delicious meal! Enjoy!

Tips For Success

• Use gloves when chopping the jalapeños to avoid the burning finger tips.
• If you don't like a lot of spice, you can slowly add the jalapeño peppers in last and mix in a little at a time.
• The flavors really come out the longer it sits so it's best to make it at least 30 minutes ahead of time and keep it in the fridge.
• You can add fresh diced mangoes or even corn to give it more flavor and a beautiful yellow color.
• I could seriously eat a whole bunch of cilantro and an entire red onion to myself but if it's not your thing, feel free to use less.
• If you don't have fresh lime juice, you can use apple cider vinegar to give your salsa a little acidity.

Storage

• Store leftovers in an airtight container in the fridge for up to 3 days. Any more than that and the tomatoes start to get a little mushy.

Equipment

• Chopping board
• Knife
• Or you can use a food processor

Easy Pico de Gallo Salsa

5 from 14 votes

Recipe by Anaiah Michelle Course: Appetizers, Sides, LunchCuisine: MexianDifficulty: Easy

Servings

2

servings

Prep time

10

minutes

Calories

53

kcal

Pico de Gallo is one of my favorite salsas because Pico can be served with anything! Pico goes well in tortilla chips, tacos, burritos, quesadillas, or even on top of a tofu scramble for breakfast. This salsa is an easy recipe that can be made quickly using all fresh ingredients. Summertime just got a lot more fun with this Pico!

Ingredients

• 2 tomatoes, diced

• 1 small red onion, diced

• 1 bunch cilantro, diced

• 1 green chili or jalapeño pepper, diced

• 1/2 lime, juiced

• salt and garlic powder to taste

Directions

• Start by washing and dicing your vegetables. If you want smaller pieces, you can use a food processor and do 3-5 pulses or until desired size.
• Stir the diced tomatoes, red onion, jalapeño, and cilantro together in a medium bowl. Add the juice of a half a lime and add salt and garlic powder to taste. 
• Place it into the fridge to chill, it tastes better when it is cold. Serve with tortilla chips or on top of salad bowls, burritos, tacos, bean dips, or any other delicious meal! Enjoy!

Notes

• The flavors really come out the longer it sits so it's best to make it at least 30 minutes ahead of time and keep it in the fridge.
• Store leftovers in an airtight container in the fridge for up to 3 days. Any more than that and the tomatoes start to get a little mushy.

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Nutritional Information

This nutrition card is calculated by a third party app and is only an estimate. The numbers will vary based on the specific ingredient amounts and brands you use in making this recipe.

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Anaiah Michelle

Hi! I'm the founder of Speak Veggie To Me, a fun health and food blog where I share my favorite mouthwatering vegan and vegetarian recipes.

www.speakveggietome.com/about