Artificial Food Coloring Free Pico de Gallo
Fresh, vibrant, and built entirely from whole ingredients, this pico de gallo is the kind of recipe that makes you wonder why you ever reached for a jar. Ripe Roma tomatoes get seeded and finely diced so the salsa stays chunky rather than watery, while jalapeño, white onion, and cilantro bring heat, bite, and brightness in every spoonful. A squeeze of fresh lime juice and a pinch of kosher salt tie it all together in the most satisfying way. Store-bought salsas and condiments are notorious for sneaking in synthetic dyes — sometimes to deepen color, sometimes just for shelf appeal — so making your own from scratch is the cleanest, most reliable workaround. Every single ingredient here is exactly what it looks like: a real vegetable, a real citrus fruit, a real herb. A short rest at room temperature lets the flavors meld before you serve it, and the result is something bright and bold that works on tacos, eggs, grilled proteins, or honestly just a chip.
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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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