Barley Free Pico de Gallo
Fresh, bright, and loaded with ripe Roma tomatoes, this classic pico de gallo is the kind of condiment that makes everything taste better. Finely diced jalapeño brings just the right amount of heat, while fresh lime juice and cilantro tie it all together with a punchy, vibrant finish. Store-bought salsas can be a minefield of unexpected additives and thickeners, but this one is made entirely from whole, fresh ingredients — nothing processed, nothing hidden. Every single component here is naturally free of grains, so you can dig in with total confidence. The trick to getting the texture right is seeding the tomatoes first, which keeps the mixture from turning watery and ensures every chip scoop is perfectly balanced. A short rest at room temperature lets the flavors meld and deepen before you serve it. Whether you're spooning it over tacos, stirring it into eggs, or just going straight for the tortilla chips, this is the kind of recipe you'll come back to all summer long.
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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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