Vegan Pico de Gallo

You can use this as a dip or to top anything when you want to add a little heat. Especially great when the tomatoes are in season.

  • 3 large fresh tomatoes, diced
  • 1 small onion, finely diced
  • 1-2 jalapeños or Serrano peppers, finely diced
  • ¼-½ cup parsley or cilantro, chopped
  • 3-4 tablespoons of fresh lime juice
  • ½ teaspoon salt, to taste
  • ¼ teaspoon ground black pepper

Remove seeds of the peppers before dicing if you want a milder Pico de Gallo dip. Combine all ingredients in a bowl. Taste and adjust salt or pepper content. Refrigerate until needed.


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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.