Cashew Free Pico de Gallo
Fresh, bright, and loaded with bold flavor, this classic pico de gallo is exactly the kind of salsa that makes you want to hover over the bowl with a chip in hand. Ripe Roma tomatoes get seeded and finely diced so every bite is meaty rather than watery, and a hit of jalapeño brings just the right amount of heat. Lime juice and kosher salt tie everything together, while fresh cilantro keeps the whole thing tasting vibrant and alive. The short rest time before serving is a small but important step — it lets the flavors meld without turning the tomatoes mushy. For anyone navigating tree nut concerns, this recipe is a breath of fresh air: it's built entirely from whole produce and pantry staples, with absolutely nothing to second-guess. No sauces, no blends, no hidden ingredients — just clean, honest salsa you can throw together in minutes and feel completely confident serving.
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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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