Carrageenan Free Pico de Gallo
Fresh, bright, and built entirely from whole ingredients, this chunky salsa is the kind of recipe that makes you wonder why you ever reached for a jar. Ripe Roma tomatoes get seeded and finely diced so the final mix stays vibrant rather than watery, while jalapeño, white onion, cilantro, and a squeeze of fresh lime juice pull everything into sharp, lively focus. The concern with many store-bought salsas and condiments is the use of stabilizers and thickeners — carrageenan being one of the most common — so making your own from scratch is the cleanest way to know exactly what's in the bowl. Every single ingredient here is a whole food you can see and taste, with zero additives hiding in the mix. A short rest at room temperature lets the flavors meld beautifully before you dig in. Pile it onto tacos, spoon it over grilled chicken, or just go straight in with a chip — this one disappears fast no matter how you serve it.
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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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