End-of-Summer Pico de Gallo

This simple pico de gallo salsa recipe is a tasty way to use up late-season tomatoes, and you can pull it together in no time. Pico de gallo — also known as salsa fresca — is traditional uncooked Mexican salsa. Serve it with our Vegan Tempeh Fajitas, as a condiment with grilled chicken or fish, or simply with chips and a nice, cold beer.

2 tomatoes, finely chopped
1/4 cup finely chopped red onion
2 tablespoons finely chopped cilantro
1 jalapeno chile, finely chopped
2 teaspoons fresh lime juice
1/8 teaspoon ground cumin
Sea salt, to tast

Combine all ingredients in a medium bowl. Let stand 30 minutes to allow the flavors to meld and develop.

Notes
Prep Time: 45 minutes (includes standing time)

Makes about 2 cups pico de gallo

 

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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

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