Pico de Gallo
Have I mentioned how much I love Beanfields? Their continued support of Plant Based on a Budget allows us to keep our resources free to you, and it's fair to say that we are completely grateful!
When they suggested a dip, I originally thought I'd do hummus, but then I realized that we don't have a Pico de Gallo recipe on our site! How did that even happen?! Since it's summer, I thought I'd remedy this serious problem! Here it is: Super easy Pico de Gallo!
Pico de Gallo
Ingredients
- 2 cups of diced tomatoes
- ½ cup of cilantro, chopped
- ½ of a red onion, finely chopped
- 1 jalapeño, minced (remove seeds for less spice)
- ½ lime, juiced
- 1 teaspoon of olive oil
- pinch of salt
- freshly ground pepper, to taste
Instructions
- In a medium sized bowl, add all the ingredients and mix together. Easy peasy!
- Store in fridge.
Notes
- Storage: For best results store it in the refrigerator in an airtight container for up to 3 days. It doesn’t freeze well.
- Cut all the vegetables into similar-sized small pieces.
- Use fresh lime juice. It tastes better and really in the long run is much less expensive.
- Less spicy: Most of the heat in the jalapeno is in the seeds and membranes in the jalapeno. Remove them for a less spicy version.
Nutrition
Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
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About Toni
Welcome to Plant-Based on a Budget! Here you’ll find affordable and easy-to-make recipes, and an inclusive, supportive approach to plant-based eating.
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