Pico de Gallo

Serve this fresh salsa with tortilla chips, or use as a topping on Mexican foods.

Makes about 3 cups

Kitchen equipment

  • Knife, Cutting board
  • fork or disposable kitchen gloves
  • Juicer
  • Stirring spoon
  • Measuring cup, measuring spoons
  • Medium bowl


  • 2 cups chopped tomatoes
  • ½ cup finely chopped white or red onion
  • ½ cup roughly chopped fresh cilantro
  • 1 finely chopped jalapeño pepper (use gloves or fork to keep from touching chopped pepper with your fingers — it will burn, especially if you rub your eyes!)
  • 3 Tbs freshly-squeezed lime juice
  • 2 Tbs extra virgin olive oil
  • ½ tsp salt


  1. Toss all ingredients together in a bowl.
  2. Serve immediately, or store in an airtight container and refrigerate for up to 2 days.

Adapted from: Vegan Everday / Douglas McNish (2015)



One thought on “Pico de Gallo

  1. Pingback: Halifax Supper Club, Jan. 2016 |

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