Anti Inflammatory Pico de Gallo
Fresh tomatoes, onion, jalapeño, cilantro, and lime juice — every single ingredient in this salsa pulls its weight when it comes to fighting inflammation naturally. Roma tomatoes are loaded with lycopene, a powerful antioxidant, while jalapeños bring capsaicin and cilantro adds a dose of antioxidant-rich polyphenols. Lime juice ties it all together with a bright hit of vitamin C that helps your body absorb all that goodness. There are no processed additives, no refined oils, and nothing hiding in the ingredient list — just whole, vibrant produce doing exactly what it's supposed to do. Seeding the tomatoes before dicing keeps the texture clean and scoopable rather than watery, which makes a real difference whether you're piling it onto tacos, spooning it over grilled fish, or just going in with a chip. A short rest at room temperature lets the flavors meld and the salt draw out just enough juice to create that perfect, glossy finish. It's one of those recipes that tastes like it took way more effort than it actually did.
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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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