Vegan Pico de Gallo: A Fresh and Flavorful Delight
Total Time: 10 minutes
Yield: 3 cups
Ingredients:
- 1/2 of a large white onion, finely diced (about 1/2 cup diced)
- 1 jalapeño, seeded and finely diced
- Juice of 1 lime (about 2 tablespoons)
- 5 Roma tomatoes, diced (approximately 1 lb or 453 g)
- 1/2 cup fresh cilantro, chopped
- 1/2 teaspoon salt, or to taste
- Freshly cracked pepper, to taste
Instructions:
- If serving immediately, place the diced onion and jalapeño in a bowl. Drizzle with lime juice and allow to marinate while you prepare the remaining ingredients.
- In the same bowl, add the diced tomatoes, chopped cilantro, salt, and freshly cracked pepper. Gently toss to combine, ensuring the flavors meld together.
- Adjust seasoning according to taste preferences, adding more salt or pepper if desired.
- Serve immediately as a vibrant accompaniment to tacos, burritos, chips, or your favorite Mexican dishes.
- Any leftovers can be stored covered in the refrigerator for up to a couple of days. Stir well before serving again.
Notes:
- Customize the recipe to suit your taste preferences by adjusting the quantities of onion, cilantro, or jalapeño.
- If using a medium onion, it should yield about 1/2 cup of diced onion.
- For a cohesive texture, chop the tomatoes and onions finely.
- Due to the natural juices released by the tomatoes, using a slotted spoon for serving helps to control the liquid content and maintain the desired consistency of the pico de gallo.
Conclusion:
This vegan pico de gallo recipe offers a delightful burst of fresh flavors that perfectly complement a variety of dishes. Whether you’re enjoying it as a topping for tacos, a dip for chips, or a side for your favorite Mexican-inspired meals, its vibrant colors and zesty taste are sure to be a hit. Quick and easy to prepare, this pico de gallo is a must-have addition to any culinary repertoire, bringing a taste of authentic Mexican cuisine right to your table.
pico de gallo (vegan)
Total Time: 10 minutes Yield: 3 cups
INGREDIENTS
1/2 of a large white onion, diced (about 1/2 cup diced)
1 jalapeño, seeded and finely diced
1 lime, juiced (about 2 tablespoons)
5 Roma tomatoes, diced (about a 1 lb (453 g))
½ cup fresh cilantro, chopped
½ teaspoon salt, or to taste
Fresh cracked pepper, to taste
INSTRUCTIONS
If serving immediately, place the diced onion and diced jalapeño in a bowl, then add the lime juice and let it sit while you prep the rest of the ingredients.
Add the tomatoes, cilantro, salt, and season with pepper to taste.
Store any leftovers covered in the refrigerator for a couple of days
NOTES
Adjust the recipe to fit your taste preference. Prefer more onion or cilantro, add it in there!
1/2 cup of diced onion is about 1 medium onion or 1/2 of a large onion.
Chop the tomatoes small, and finely chop the onion for a more cohesive texture.
The tomatoes will release a lot of liquid so a slotted spoon works great for serving.