Easy Vegan Pico de Gallo Recipe

Bright, fresh, and bursting with flavor — this Vegan Pico de Gallo is the ultimate make-ahead salsa!

Why You’ll Love This Pico de Gallo

Super fresh and vibrant flavor (nothing like jarred salsa)
Only 6 simple ingredients
Ready in minutes and lasts up to a week in the fridge
Perfect for meal prep — great on everything
Easily customizable (mild or extra spicy)

Easy Vegan Pico de Gallo Recipe

(Makes about 4–5 cups — fills 4–5 pint jars like in your photo)

Ingredients:

6–7 medium ripe tomatoes, finely diced (about 4–5 cups)
1 medium white or red onion, finely diced
2–4 jalapeños or serrano peppers, finely diced (seeds removed for milder heat)
½–¾ cup fresh cilantro, chopped
Juice of 2–3 limes (about ⅓–½ cup)
1–1½ tsp sea salt (or to taste)
Optional: 1–2 garlic cloves, minced
Optional: ½ tsp ground cumin

Instructions:

Prep the veggies: Dice the tomatoes, onion, and jalapeños into small, even pieces. Place them in a large bowl.
Mix: Add the chopped cilantro, lime juice, salt, and optional garlic/cumin. Gently toss everything together until well combined.
Taste & adjust: Give it a taste and add more lime juice or salt if needed. The flavors will continue to develop as it sits.
Chill: For the best flavor, cover and refrigerate for at least 30 minutes (or up to 1 hour) before serving.
Store: Transfer to clean glass jars (like the ones in your photo). It will keep in the fridge for up to 7 days. Stir before serving.

Serving ideas:

With tortilla chips
On tacos, burritos, or nachos
Over rice bowls, scrambled tofu, or grilled veggies
As a topping for vegan quesadillas or avocado toast

Pro Tips

Less spicy: Remove all seeds and membranes from the peppers, or use fewer jalapeños.
Extra fresh: Add diced avocado right before serving (don’t store it in the salsa).
Make it sweeter: Add a pinch of coconut sugar or a handful of diced mango or pineapple.
Bulk it up: Double the recipe — it disappears fast!
Zero waste: Use the leftover tomato seeds and juice in soups, sauces, or smoothies.

This Fresh Vegan Pico de Gallo is bright, zesty, and endlessly versatile — the perfect way to use up summer tomatoes (or grocery store ones any time of year).