Fresh Raw Vegan Tomato Salsa - Pico De Gallo
- 8 Roma tomatoes cored seeded and diced
- ½ cup cilantro/coriander finely chopped
- 4 Tbsp or ½ medium Spanish red onion finely chopped
- 2 green onions/scallions
- 4 tsp fresh lime juice or more to taste
- 1 mini/Lebanese cucumber or ½ English cucumber seeded and finely diced
- 1 jalapeno stemmed, seeds removed and finely chopped or more to taste
- 1 Tbsp olive oil
- 2 cloves garlic finely chopped or more to taste
- pepper to taste
- Celtic sea salt or Himalayan salt to taste
- Scoop out the flesh of the tomatoes and dice.
- Scoop out the seeds of the cucumber and dice finely.
- Throw the onions garlic and cilantro into the food processor and rustically chop.
- Mix all the ingredients and add lime juice, olive oil, pepper and salt to taste.
- Cover and refrigerate for a few hours to allow the flavours to infuse. Then strain and season to taste again.
- Serve with corn chips and veggie sticks. Or use an accompaniment for tacos, burritos or an other Mexican dish. YUM!
- Cover and refrigerate for about 4-5 hours before serving. Best the next day.
*Seeds of jalapenos removed to reduce heat but feel free to leave them in.
Piggy Cooking Tips
where is the best place to store tomatoes?
For maximum freshness and to capitalize on nutrition, tomatoes should be consumed the day they are purchased. However, this is not always possible. Store tomatoes at room temperature out of direct sunlight. They should keep for up to about ten days depending on the variety and how ripe they were when purchased. Storing unripe tomatoes in the fridge impedes the ripening process and will compromise their flavour and make them spongy. If you need to store ripe tomatoes in the fridge for a couple of days, place them in the butter compartment (which is the warmest part of the fridge). Then bring them to room temperature before using to get the most juice and flavour.