Artificial Flavors Free Pico de Gallo
Fresh, vibrant, and built entirely from whole ingredients you can see and smell, this salsa fresca is the kind of recipe that makes you wonder why you ever reached for a jar. Ripe Roma tomatoes are seeded and finely diced so the texture stays chunky rather than watery, then tossed with white onion, jalapeño, cilantro, lime juice, and a pinch of kosher salt — nothing more, nothing less. Store-bought salsas are notorious for sneaking in citric acid, natural flavor blends, and preservatives that can be hard to decode on a label, so making your own is the cleanest shortcut there is. A short rest at room temperature lets the flavors meld and the salt draw out just enough juice to create that perfect scoopable consistency. The heat level is completely in your hands — leave in a few jalapeño seeds if you like a kick, or go mild by removing them entirely. Pile it onto tacos, spoon it over grilled chicken, or just go straight in with a chip. It's the kind of simple, honest cooking that tastes like it took way more effort than it 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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