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Pretty Perfect Pico De Gallo

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This pico de gallo takes 5 minutes to prepare and is absolutely scrumptious - perfect for serving with corn chips, vegetable sticks and drinks for a quick snack on a hot Summer’s night. Or serving as an accompaniment for any Mexican dish. Personally, I will take it any way I can get it. It is simple, fresh and delicious.

Tomatoes are plump, ripe and in season in Springfield and I am taking advantage, chopping up every variation of fresh tomato salsa I can possibly dream up. This simple pico is delicious on its own; and also serves as a tasty base to be creative. I added some chopped mango or watermelon into the mix the other night which was utterly sublime. You could use round red tomatoes, roma tomatoes, cherry tomatoes, or a mixture of different tomatoes for a nice variety of flavours and levels of acidity. I like my fresh tomato salsa tangy with a bit of bite. But you might want to tone it down a bit. I am also a bit more generous with the salt than I have specified. Start with a little salt and keep adding salt and lime juice until you achieve your perfect blend. You can’t go wrong.

This salsa is bursting with gorgeous flavour and vibrant colour. Best of all, it is totally low maintenance. Don’t even worry about chopping up the ingredients into uniform sizes. It is meant to be rustic. ”Pico de gallo” is Spanish for “rooster’s beak” -- probably because it looks like all of the ingredients have been broken up by a bird’s beak. You can chop most of the ingredients with a food processor by pulsing just a few times. But you will probably get a fresh tomato salsa that is more slushy and watery. I prefer to dice the tomatoes by hand (did I just say that?) after scooping out the flesh and the seeds. Do the same with the cucumber to reduce the water content. Everything else you can throw in the food processor. I allow the flavours to infuse for a few hours and then I strain the mixture and season to taste again to achieve the right balance. But you might prefer to have more liquid in there. It depends on what you are going to use the salsa for.

I know this salsa recipe is really basic and is almost banal to most Americans. But in Australia, we are shamefully starved of good Mexican food. You simply can’t find it. I suppose it is because you don’t find many Mexicans or Spaniards. Every time I set foot back on U.S soil, I shamefully drop my deprived snout in the fresh Mexican trough and barely draw breath for two days. Fresh veggie fajitas, pico de gallo and lashings of guacamole is just my idea of heaven. 

Let your bird’s beak break up some fresh ingredients, season to taste and then set your snout free. 

Vegan Fresh Tomato Salsa - Pico De Gallo

Pretty Perfect 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 to taste
  1. Scoop out the flesh of the tomatoes and dice.
  2. Scoop out the seeds of the cucumber and dice finely.
  3. Throw the onions garlic and cilantro into the food processor and rustically chop.
  4. Mix all the ingredients and add lime juice, olive oil, pepper and salt to taste.
  5. Cover and refrigerate for a few hours to allow the flavours to infuse. Then strain and season to taste again.
  6. Serve with corn chips and veggie sticks. Or use an accompaniment for tacos, burritos or an other Mexican dish. YUM!
  7. 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.

Tip: 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.

Now we are talking - this is one of the best I have had!  A flavor explosion - love the blend of ingredients!


I am glad you enjoyed this.
I LOVE this simple recipe too.

I love Mexican food! This is one of the best Salsa’s i have made. Yum! Thanks


Thanks Steph!
I appreciate the lovely feedback.

Fresh and fast! That’s what i loved about this recipe. So so good, Thanks


Thanks Brady.
YEP! Fresh and Fast sums it up!

Brilliant salsa! Luv the lime! Bring on the summer chip n dip, ohh yeeah!


We made tacos and made the tomatillo sauce and this fresh salsa and everything was a big hit!
All of your recipes are SO easy.
It has become our one-stop-shop for ideas!


Thanks everyone.
I am glad you are enjoying this super easy recipe.
I could eat fresh salsa every day! Oink Oink :)


I have RA (Rheumatoid Arithritis), my problem is I LOVE Tomatoes, is there a low acidity tomatoe out there that I can eat without it bothering me, and if so do you have a recipe for raw Salsa?


Hey Sally,
Yes, you are right. Tomatoes become more acidic when you cook them. But raw, they are actually more alkalizing.
To make raw salsa, just blend this raw recipe more to more of a pureed consistency.
You can add in more tomatoes and tweak the flavours to taste. ENJOY!

Another Healthy Blender Recipes WINNER!  Super easy, absolutely delicious, fantastic blend of flavors.  My kids slurped this up like candy.  (That’s worth it’s weight in GOLD around here - vegetable slurping.)  Thank you, Tess!


Oh, you are so sweet Jennifer. I just love you.

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