pico de gallo (vegan)
Total Time: 10 minutes Yield: 3 cups
INGREDIENTS
1/2 of a large white onion, diced (about 1/2 cup diced)
1 jalapeño, seeded and finely diced
1 lime, juiced (about 2 tablespoons)
5 Roma tomatoes, diced (about a 1 lb (453 g))
½ cup fresh cilantro, chopped
½ teaspoon salt, or to taste
Fresh cracked pepper, to taste
INSTRUCTIONS
If serving immediately, place the diced onion and diced jalapeño in a bowl, then add the lime juice and let it sit while you prep the rest of the ingredients.
Add the tomatoes, cilantro, salt, and season with pepper to taste.
Store any leftovers covered in the refrigerator for a couple of days
NOTES
Adjust the recipe to fit your taste preference. Prefer more onion or cilantro, add it in there!
1/2 cup of diced onion is about 1 medium onion or 1/2 of a large onion.
Chop the tomatoes small, and finely chop the onion for a more cohesive texture.
The tomatoes will release a lot of liquid so a slotted spoon works great for serving.
