You can’t go wrong with our tasty vegan Pico De Gallo!
If you saw our last post here on the blog, you may have noticed that we included a recipe for this delicious remix on Pico De Gallo salsa alongside these tacos. Well, we thought that this salsa was so delicious that it deserved celebrating with its own recipe blog post!
So much colour is bursting out of the bowl!
It’s such a versatile dish that it doesn’t deserve only to be served with our tacos because we think it’s also delicious simply with some tortilla chips. The ruby-red jewels of the pomegranate seeds have a lovely refreshing sweetness to them. The pomegranate’s sweetness works so well with the tomatoes savour sweet flavours and contrasts the tangy and peppery flavours from the red onion.
It’s such a simple side to make.
The key to this delightful side dish is to make sure to chop everything very small. The largest things in the bowl should be roughly the size of the pomegranate seeds. I love a chunky salsa too, but this recipes inspiration is the classic Pico De Gallo, which translates to “beak of a rooster”, meaning nothing should be too big that a rooster couldn’t eat it.
Our Pico De Gallo is delicious to snack on with tortilla chips and as a side to have with a larger meal like tacos or a BBQ. We’re sure you’re going to love this recipe, and we hope it becomes a summer classic for you. Now all I can think of is a cold Mexican beer in the sun with a side of chips and dips!
This recipe is:
- perfect for summer
- great s a BBQ side dish
- Beautiful on the plate
- vegan & dairy-free
If you liked this why not try:
- Mexican Salad with Red cabbage, Carrot & Grapefruit
- Easy Orange, Beetroot & Chicory BBQ Side Salad (Vegan)
- Vegan Mexican Burrito Bowl
Ruby-red Pomegranate Pico De Gallo
- 8 whole cherry tomatoes diced
- 1/2 whole red onion diced
- 80 g pomegranate seeds
- 1 small handful fresh coriander leaves & stems removed
- 1 tsp salt
- 1/2 tsp pepper
- Place all the ingredients into a bowl and toss well
- 0.7g protein
- 5.8g carbs
- 0.2g fat