Black Pepper Free Pico de Gallo
Fresh, vibrant, and bursting with summer flavor, this pico de gallo is the kind of salsa that makes you want to grab a chip before you've even finished making it. Ripe Roma tomatoes get seeded and finely diced so the final mixture stays chunky rather than watery, giving you that perfect restaurant-style texture at home. Jalapeño brings the heat, white onion adds a sharp bite, and a generous handful of cilantro ties everything together with bright, herby freshness. A squeeze of lime juice and a pinch of kosher salt are all you need to make the flavors pop — no spice blends, no seasoning packets, nothing hidden. For anyone avoiding black pepper, this recipe is a genuinely satisfying win because the jalapeño delivers all the kick you could want through pure, clean heat rather than ground spice. Let it rest for ten minutes before serving and the flavors meld into something that tastes like it took far more effort than it actually did. Pile it onto tacos, spoon it over grilled chicken, or just eat it straight from the bowl — no judgment here.
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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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