Pico de Gallo ~ Fresh Salsa
(Vegan ~ Raw ~ Gluten-Free ~ Dairy-Free ~ Soy-Free)
Serving/Makes: 2lbs
Total Time: 15 Minutes
Difficulty: Easy
Author: Vegan Rescue/Jessica Williams
There are so many variations of fresh salsa, using different types of onions or peppers. I love making Pico de Gallo since it could be eaten straight up as a snack with tortilla chips or as a side. A perfect addition to taco night or last week I topped a tostada with it. These hot summer days always make me crave something fresh. Enjoy!
Note: Pictured on the tostada is a fried corn tortilla, Tofutti’s sour cream; homemade refried beans with pinto beans; seasoned black beans, chopped romaine lettuce and topped with this fresh salsa.
Ingredients:
9 Fresh Vine Tomatoes, seeded/diced
1 English Cucumber, diced
1/2 Red Onion, diced
2 Jalapeño peppers, seeded/diced
1 Poblano pepper, seeded/diced
1 handful/bunch fresh Cilantro, minced
2 Limes, juice/zest
1 Tsp Sugar (I used raw cane sugar)
Salt/Pepper/Cumin to taste
Directions:
-Slice each tomato in half and gently squeeze to remove some of the seeds/juice.
-Dice all tomatoes first and place them in a colander over a bowl. Add salt which will help allow some of the liquid to drain from the tomatoes.
-Dice remaining veggies (cucumber, onions and peppers).
-In a separate bowl add all ingredients to combine, including cilantro, lime juice/zest, and sugar.
-Add drained tomatoes and season with salt/pepper and cumin to taste.
-Cover and refrigerate remaining, which lasts about three days.
-Enjoy!
