BHA & BHT Free Pico de Gallo
Fresh, bright, and built entirely from whole ingredients you can see and name, this salsa fresca is exactly the kind of recipe that makes you wonder why you ever reached for a jar. Store-bought salsas are notorious for sneaking in synthetic preservatives like BHA and BHT to extend shelf life, but when you're dicing your own Roma tomatoes and squeezing a fresh lime, none of that is even a consideration. Seeding the tomatoes before dicing is a small but smart step that keeps the texture crisp rather than watery, so every scoop holds together beautifully. The jalapeño brings a clean, vegetal heat, the cilantro adds a herby lift, and the lime juice ties it all together with just enough brightness to make the flavors pop. A short rest at room temperature before serving lets everything meld without losing that just-made freshness. Pile it onto tacos, spoon it over grilled chicken, or just go in with a chip — this is one of those recipes that disappears fast no matter how big the batch.
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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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