Tess Challis’s Pretty Pico

This week, we welcome Tess Challis back to the blog to share this recipe from one of her cookbooks. The entire set is currently on sale for the month of September. (link in sidebar)


Tess Challis's Pretty Pico

This is a very healthy and colorful twist on pico de gallo (the fresh, raw salsa found in many Mexican restaurants). Serve with organic, baked tortilla chips or on fajitas, burritos, tostadas, or tacos.


  • 2½ cups diced fresh tomatoes (use a mix of red, orange, and yellow if possible)
  • ½ cup each: finely diced white onion, chopped cilantro, and finely diced cucumber
  • ¼ cup each: grated carrot, minced jalapeno, and fresh lime juice
  • 2 large cloves garlic, minced or pressed
  • 1 teaspoon sea salt

Place all of the ingredients in a medium-large bowl and stir gently until well combined. Store in an airtight container, refrigerated, for several days.


  Servings: Makes about 4 cups (serves 8) GF/SF/Green/R 30 Minutes or Under!
Superstars: onion, cilantro, carrots, chili peppers (jalapeno), lime, garlic


Tess Challis's Pretty Pico | Recipe recreated and photographed by Anna Pelzer

Tess Challis’s Pretty Pico | Recipe recreated and photographed by Anna Pelzer




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