Caffeine Free Pico de Gallo
Fresh, bright, and completely made from scratch, this chunky tomato salsa is the kind of thing you'll want to put on absolutely everything. Roma tomatoes are the star here — their meaty flesh and low moisture content mean you get bold tomato flavor without a watery, soggy result, especially once you scoop out the seeds before dicing. A hit of jalapeño brings just the right amount of heat, while fresh lime juice and cilantro tie it all together with that signature zippy freshness. The short rest time before serving is a small but important step, giving the salt a chance to draw out the juices and let all those flavors meld beautifully. Store-bought salsas often sneak in preservatives, added sugars, or other unwanted extras, so making your own means you know exactly what's going into the bowl. Serve it with tortilla chips, spoon it over tacos, or pile it onto grilled chicken — honestly, the uses are endless.
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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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