Pico de Gallo (Mexican Salsa Fresca)

Try this delicious spicy recipe, it’s a great accompaniment which you can add to your meals all year round!


Sometimes salsa dishes are considered a summer dish only, not so! This is recipe for adding flavour to your meals all year long, plus its flavours can be varied depending on the mix of ingredients and seasonings you use.

In this simple recipe we’re using traditional ingredients: tomatoes, onion, chillies, garlic, lime and salt and then some…

Serve this dish with your dehydrated vegetable chips or crackers, have it as a side salad, add it to your fermented teff injera or lettuce wraps, or even sushi rolls, or integrate it into your Buddha bowl meal.

Adding DoTerra* essential oils to a salsa recipe not only enhances the flavour, but can save time when you don’t have fresh ingredients. Other essential oils like Cilantro, Coriander, Lemon, and Cumin can also help spice up any salsa recipe.

You will need these ingredients:

2 cups firm cherry tomatoes, quartered

½ medium-sized red or white onion, diced small

1 serrano pepper, minced (or other chilli pepper of your choice, add more or less to taste)

1 large clove garlic, minced

½ to ¾ cup fresh chopped coriander/cilantro or 2 drops of DoTerra coriander/cilantro essential oil

1½ tablespoons fresh lime juice or 3 drops of DoTerra lime essential oil

¼ teaspoon salt

Chop all the ingredients and mix together in a glass or earthenware bowl (not plastic). Adjust seasoning to your taste if necessary. Your salsa is ready to serve!

Want to change it up a bit? You could add in either: cubed mango, fresh ripe chopped ackee, chopped spring onion or fresh corn kernels.


Not all essential oils can be ingested. From experience, I use only DoTerra essential therapeutic grade oils for that reason. Please get in touch if you wish to know more about using oils safely in raw food recipes.

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