Low Sugar Pico de Gallo
Fresh, bright, and completely unprocessed, this chunky salsa is built entirely from whole ingredients you can see and taste. Ripe Roma tomatoes get seeded and finely diced so every bite is meaty without being watery, then tossed with sharp white onion, fiery jalapeño, and a generous handful of fresh cilantro. A squeeze of lime juice and a pinch of kosher salt are the only finishing touches — no sweeteners, no preservatives, nothing hidden. Store-bought salsas are notorious for sneaking in cane sugar or corn syrup to balance acidity, so making your own is the easiest way to keep things clean. A short rest at room temperature lets the flavors meld and deepen before you even pick up a chip. It's the kind of condiment that makes tacos, grilled proteins, and scrambled eggs all taste like they came from a restaurant.
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Learn more →Ingredients
6 servings
- 1 lb ripe roma tomatoes (about 4–5), seeded and finely diced
- ½ medium white onion, finely diced
- 1–2 jalapeños, seeded and finely minced
- ½ cup fresh cilantro leaves, roughly chopped
- 2 tbsp fresh lime juice (from about 1 lime)
- ½ tsp kosher salt, plus more to taste
Instructions
- 1
Halve the tomatoes lengthwise, scoop out the seeds and watery pulp with a spoon, then finely dice the flesh into roughly 1/4-inch pieces. Transfer to a mixing bowl.
- 2
Add the diced onion, minced jalapeño, and chopped cilantro to the bowl with the tomatoes.
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