This pico de gallo salsa is fresh and delicious and makes the perfect topping or dip. The perfect side to all your favorite Mexican dishes.
Pico de gallo is a kind of salsa. There are different types of salsa and they’re made in different ways.
Pico de gallo salsa is always made from fresh ingredients, nothing cooked or canned and it’s always served chopped up. It’s never blended or processed in a food processor. It’s also called salsa fresca (fresh salsa).
It’s the kind of salsa we used in our vegan fajitas and our vegan burritos.
It’s more of a topping than a sauce. Our other salsa recipe (restaurant-style) is all about that sauciness, whereas this is not.
For lots more info about the different types of salsa, check out The Kitchn.
The best thing about making this pico de gallo salsa is that it is super easy and doesn’t require any equipment other than a knife and a chopping board.
It has a wonderfully fresh flavor and is perfect for topping or side for all your favorite vegan Mexican dishes.
How To Make Pico De Gallo
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add chopped tomatoes, cilantro and onion to a mixing bowl. Add crushed garlic, fresh lime juice and olive oil and a sprinkle of salt and ground black pepper.
- Toss everything together until well mixed. Taste test and add extra salt and pepper if needed.
- It’s ready to serve!
How To Serve Pico De Gallo
Serve your pico de gallo salsa with vegan taco meat in a vegan taco, with enchiladas, vegan burritos, vegan nachos, vegan fajitas or vegan quesadillas.
Or just serve it with a big bowl of tortilla chips (maybe with some guacamole and vegan queso or vegan nacho cheese on the side too).
Storing Tips
It’s meant to be served fresh! The flavor is absolutely best when it’s served fresh. But you can also store leftovers in a sealed container in the fridge and use within 3 days.
Did you make this recipe? Be sure to leave a comment and rating below!
Pico De Gallo
Ingredients
- 4 Large Tomatoes Chopped
- ½ cup Cilantro Chopped
- ½ Medium Onion White, Yellow or Brown, Chopped
- ½ teaspoon Crushed Garlic
- 1 Tablespoon Lime Juice Freshly Squeezed
- 1 Tablespoon Olive Oil Extra Virgin
- Sea Salt and Ground Black Pepper
Instructions
- Add chopped tomatoes, cilantro and onion to a mixing bowl. Add crushed garlic, fresh lime juice and olive oil and a sprinkle of salt and ground black pepper.
- Toss everything together until well mixed. Taste test and add extra salt and pepper if needed.
- Serve as a side with all your favorite Mexican dishes or as a dip for some corn chips.
Notes
- Make it spicy: A tablespoon of sliced pickled jalapeños is a good addition to this if you want to bump up the spicy factor.
- Storing: Store leftovers in a sealed container in the fridge and use within 3 days.
So delicious and fresh, went down a treat with guests. Love your recipes.
Yay! Thanks so much Sarah!
So much freshness & yum! Took your advice and added some chopped jalapeño. Prepped this at 8am ahead of a luncheon and honestly could’ve eaten it for breakfast. So good!
Yay! So happy to hear that Kiki, thanks for posting! 🙂
Just made this, delicious, not too time consuming really very tasty, I added a couple of mint leaves when I chopped up the parsley, yummy.
Great addition! Thanks for sharing!
The first pico de gallo I’ve ever made and it did not disappoint! Easy to make and super delicious! Perfect for our taco nights.
Wonderful! Thanks so much Bonnie. 🙂
Delicious!!!! Love making this for a snack:)
Nice and easy to make, love it!
Awesome! Thanks for sharing! 🙂
Yum! I’m loving your website. Had this with your zucchini fritters and some corn chips for dinner tonight. Loved it ?
Awesome! So glad you enjoyed it. Thanks so much for the great review. 🙂