Go Back
+ servings
Pico de Gallo Tomato Salsa

Pico de Gallo (Vegan Tomato & Red Onion Salsa)

The Pesky Vegan
This simple pico de gallo recipe provides a fresh, vibrant, and delicious vegan condiment that'll bring your favourite Mexican or Tex-Mex dishes to life.
Prep Time 10 mins
Total Time 10 mins
Course Condiment, Sauce, Side
Cuisine Gluten-free, Mexican, Vegan
Servings 8
Calories 23 kcal

Ingredients
  

  • 4 large tomatoes, finely chopped
  • 1 red onion, finely chopped
  • 1 fresh chilli, deseeded and finely chopped
  • Small bunch fresh coriander, finely chopped
  • 1-2 limes, juiced
  • Good pinch of salt, to taste

Instructions
 

  • In a bowl, combine the finely chopped tomatoes, onion, chilli, and coriander and mix well.
  • Start to mix in lime juice and salt, tasting regularly until you're happy with the combination of flavours. I'd suggest starting with the juice of 1 lime, a pinch of salt, and working your way up from there. The salt will draw out the moisture in the tomatoes, so continue to mix well.
  • For the best results, make the pico de gallo slightly ahead of time and allow it to marinate on the side or in the fridge. Anywhere from 10 minutes to several hours is fine. Stir it a few times while marinating, before serving with a slotted spoon to drain away some of the liquid.

Notes

Quantities: Remember, this recipe provides just a basic guideline. Don't be afraid to have a taste and tweak the ingredients to suit your liking.
Chopping: The smaller you chop the ingredients, the smoother and more balanced the final product will be.
Tomatoes: It's best to use tomatoes at their peak when they're a vibrant red colour. If you want, you can also remove the seeds and core so that you're just left with the juicy tomato flesh (but I never bother doing this).
Lime juice: I add this in stages and keep tasting to decide when it's right. It'll all depend on the balance of the other ingredients and your own personal taste.
Coriander: I can't imagine pico de gallo without coriander, but if you can't stand it then simply leave it out.
Chilli: I remove the seeds as I find it's quite nice for the actual flavour of the fresh chilli to come through in a dish like this. However, feel free to include the seeds if you want more of a kick.
Storage: You can store pico de gallo in the fridge for anywhere from four days up to a week. Give it a good mix each time before serving. I wouldn't recommend freezing.
If you liked this recipe, you might also enjoy:
 
The nutrition info below is for one serving, based on a total of eight servings.

Nutrition

Calories: 23kcalCarbohydrates: 5gProtein: 1gFat: 0.5gSaturated Fat: 0.1gSodium: 151mgPotassium: 226mgFiber: 1gSugar: 3gVitamin A: 805IUVitamin C: 21mgCalcium: 12mgIron: 1mg
Nutrition Facts
Pico de Gallo (Vegan Tomato & Red Onion Salsa)
Amount Per Serving
Calories 23 Calories from Fat 5
% Daily Value*
Fat 0.5g1%
Saturated Fat 0.1g1%
Sodium 151mg7%
Potassium 226mg6%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 3g3%
Protein 1g2%
Vitamin A 805IU16%
Vitamin C 21mg25%
Calcium 12mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword vegan dip, vegan mexican, vegan side dish
Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan