Beef Free Pico de Gallo
Fresh, bright, and built entirely from produce, this chunky salsa is the kind of thing you'll want to put on absolutely everything. Ripe Roma tomatoes are the star here — seeded to keep the texture clean and diced small so every bite has the perfect balance of tomato, onion, jalapeño, and cilantro. A squeeze of fresh lime juice ties it all together with just enough acidity to make the flavors pop. There's no cooking involved, which means the ingredients stay vibrant and the whole thing comes together in minutes. Letting it rest for a few minutes before serving is the one step you don't want to skip — it gives the salt and lime time to coax out the juices and meld everything into something that tastes way more than the sum of its parts. Dial the jalapeño up or down depending on your heat preference, and don't be shy about tasting as you go. Chips, tacos, grilled fish, scrambled eggs — honestly, the list of things this improves is almost embarrassingly 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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