• About Me
  • Coaching
  • Work with me
  • In media

Saffron Trail

healthy vegetarian cooking

  • Home
  • Breakfast
  • Salads
  • Nutrition
  • Food & Travel
  • Home
  • Breakfast
  • Salads
  • Nutrition
  • Food & Travel
easy, Easy Cooking, Global Vegetarian, gluten free, Glutenfree, Mexican Vegetarian, Salads, Vegan, Vegetables, vegetarian

Pico de Gallo – Vegetarian Mexican Recipes

January 29, 2016

3
Shares

If you’ve tasted Pico de gallo before, you cannot say or even type this word without your mouth watering. That’s the effect of this incredibly piquant condiment that is integral to Mexican cuisine.

Pico de Gallo, in Mexican, means the beak of a rooster and it is possibly named thus because people would eat this in pinches held between the thumb and the forefinger. Because of the Mexican flag colours in this salsa, it is also called Salsa Bandera (Bandera=flag).

What’s the difference between a Pico de Gallo and a salsa, you may wonder. Salsa is more of a mashed up tomatoes consistency, while Pico de gallo is like a finely chopped salad.

The Indian equivalent would be a kachumber salad which has finely chopped cucumber, tomatoes, onions and coriander. In my mexican version of this condiment, I’ve added finely chopped chillies, scallions (green parts of a spring onion) and jalapenos. Top a tortilla with a fried egg and some refried beans and fresh pico de gallo and you’re in for an explosion of flavours in your mouth. I’d recommend you lay your hands on a good knife and chop these manually, because food processor tends to crush things to a salsa consistency and that’s not what we are looking at here.

Pico de Gallo - Vegetarian Mexican Recipes

Pico de Gallo, a piquant salsa or condiment integral to Mexican cuisine. Prepare a big bowl of this to go along with your Mexican spread.
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Total Time 30 minutes mins
Servings: 4 helping
Course: condiments
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 4 tomatoes Large
  • 1 onion Large
  • 3 - 4 Spring onion greens sticks
  • 2 Green chillies
  • 1/4 cup coriander Finely chopped
  • 2 - 3 tbsps Lemon juice
  • 1/2 tsp Salt

Method
 

  1. Deseed the tomatoes and finely chop them.
  2. Finely chop the onions, spring onion greens, green chillies and jalapenos.
  3. Add everything to a bowl. Mix in finely chopped coriander, lemon juice, salt and toss well to combine.
  4. Cover with cling film and store in refrigerator for 30 minutes before serving.

Notes

Serving suggestions:
Along with Nacho chips or Tortilla chips or potato chips
As a topping for Loaded nachos
As a topping along with refried beans on Huevos Rancheros
As a topping on tostadas along with cheese
by Nandita Iyer 
Leave a Comment

About Nandita Iyer

View all posts by Nandita Iyer

Related Posts

  • Foxtail Millet Salad – An old grain in a new avatar
  • Recipe for Indian Egg Curry
  • Crustless Quiche using homegrown Swiss Chard
  • Black eyed peas and Zucchini Salad
previous post: Charred Corn Salsa – Vegetarian Mexican Recipes
next post: Homemade Multigrain Tortillas

Leave Your Comments Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating





Click for details

Buy my books

Amazon Storefront

Subscribe to my newsletter

Subscribe to My Channel

Archives

Categories

Featured Recipes

  • Salad Recipes
  • Tamil Vegetarian Recipes
  • Summer Recipes
  • Millet Recipes
  • Airfryer Recipes
  • Eggless Baking Recipes
  • Vegetable Recipes
  • Kerala Recipes

AS FEATURED IN

Copyright © 2025 · Saffron Trail by Nandita Iyer · Privacy & Disclosure Policy · Hosted & Managed by Host My Blog