If I have a chance, I’ll put this Easy Pico de Gallo on everything. Steak, eggs, pork, chicken, potatoes, fish, and of course, anything Mexican food related. I especially love it paired with my Vegetarian Frito Chili Pie.
Leftover easy pico de gallo is fantastic with breakfast the next morning. I don’t know what it is but I especially like a fresh salsa on top of an omelet. Yummy! Also, feel free to change up the amount of ingredients however you choose since it’s a very versatile recipe and can be easily adapted to personal tastes. It’s also super healthy, raw and vegan!
Easy Pico de Gallo is so perfect to make during the summer months when the CSA boxes are overflowing with fresh tomatoes, onions, and garlic each week.
- 2 cups ripe tomatoes, chopped
- ½ cup onion, diced
- ¼-1/3 cup cilantro, chopped
- 2-3 Tb fresh lime juice
- 1-2 Tb jalapeño, minced
- 1 garlic clove, minced
- salt and pepper to taste
- Combine all in a bowl and mix well. Will keep in a covered container in the refrigerator for up to 5 days.