Celery Free Pico de Gallo
Fresh, bright, and loaded with bold flavor, this classic salsa fresca is the kind of condiment that makes everything taste better — from tacos and grilled meats to a simple bowl of chips. Ripe Roma tomatoes are seeded before dicing, which keeps the final mix from turning watery and ensures every bite has that clean, concentrated tomato flavor. White onion, jalapeño, cilantro, and a generous squeeze of lime juice round things out into something that tastes far more complex than its short ingredient list suggests. For anyone navigating a celery allergy or sensitivity, store-bought salsas can be a minefield of hidden ingredients and shared production lines — but this one is made entirely from whole, fresh produce with zero ambiguity. A quick 10-minute rest before serving lets the flavors meld and the salt draw out just enough juice to bring everything together. It's endlessly adjustable too — dial the jalapeño up or down, add more lime, or pile on extra cilantro depending on your crowd.
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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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