Almond Free Pico de Gallo
Fresh, bright, and loaded with ripe Roma tomatoes, this pico de gallo is the kind of salsa that makes everything taste better — from tacos to scrambled eggs to a plain tortilla chip. The jalapeño brings just enough heat, the lime juice ties it all together, and the cilantro keeps every bite tasting garden-fresh. One of the best things about this recipe is how completely worry-free it is — every single ingredient is a whole, recognizable food with zero hidden additives or cross-contamination concerns. Seeding the tomatoes before dicing is a small but smart step that keeps the texture chunky rather than watery, so you get a salsa that actually holds up on whatever you're serving it with. A short rest at room temperature lets the flavors meld and deepen before you even take a taste. Make a big batch, because it disappears fast.
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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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