Garden Fresh Salsa


Practically Raw

Published by Vegan Heritage Press

This image courtesy of Amber Shea Crawley

This bright, fresh, pico de gallo-esque salsa makes a great adjunct to any Mexican dish. Use in-season heirloom tomatoes for best results. This recipe is low-fat and can be ready in less than 30 minutes.



Total Timeunder 30 minutes

Make Ahead RecipeYes

OccasionCocktail Party, game day

Recipe Courseappetizer, hors d'oeuvre

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian

Taste and Textureherby, hot & spicy, sweet, tangy

Type of Dishsalsa, sauces


  • 4 large ripe tomatoes, cored, seeded, and diced
  • ½ small yellow or red bell pepper, seeded and diced
  • 1 small jalapeno or Serrano pepper, seeded and minced (optional)
  • ¼ cup minced red onion
  • ¼ cup minced fresh cilantro
  • 1 teaspoon lime juice
  • 1 teaspoon olive oil
  • ¼ teaspoon sea salt


  1. Combine all ingredients in a medium bowl or container. Refrigerate for at least 30 minutes, or until ready to serve.

    Variation: Add ¼ to ½ cup diced fresh mango or pineapple for a fruity twist.


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