Summary

We love making the most of fresh summer fruits and veggies, like this Pico de Gallo! This yummy salsa only requires a few simple ingredients, some basic cutting skills, and a bowl. When it comes to fresh and simple 10-minute recipes, this one is definitely a winner!

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Yields2 ServingsPrep Time10 minsTotal Time10 mins

Ingredients

 1 cup organic tomatoesdiced
 ½ cup red onion
 ¼ cup jalapeño(optional) seeded and diced
 2 tbsp lime juicefreshly squeezed
 2 tbsp cilantro(optional) chopped, +1–2 Tbsp as desired
 salt(optional) to taste

Directions

1

Combine all ingredients in a medium bowl and stir well. 

2

Cover and keep in the refrigerator for at least 20 minutes or overnight for the flavors to come together.

Chef's Notes

Substitutions
For the tomatoes, use whichever you prefer — heirloom, Roma, cherry or the tomato variety that’s growing in your own backyard.

Instead of red onion, use yellow or white.

Storage
Store in an airtight container in the refrigerator for up to 7 days.

Ingredients

 1 cup organic tomatoesdiced
 ½ cup red onion
 ¼ cup jalapeño(optional) seeded and diced
 2 tbsp lime juicefreshly squeezed
 2 tbsp cilantro(optional) chopped, +1–2 Tbsp as desired
 salt(optional) to taste
Pico de Gallo
IngredientsDirections
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Plant-Based Dietitian, Author, Recipe Developer

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  • Hi Ron, I’m so very sorry–the recipe is supposed to read 2-4 Tablespoons of Cilantro, so you were absolutely right! We will get that corrected ASAP. –Ina, Food Revolution Network Team

  • 24 Tbsp of cilantro is 1.5 cups. That is a lot. I would recommend around 1/2 a cup instead.