Chestnut Free Pico de Gallo
Fresh, bright, and built entirely from produce and pantry staples, this chunky salsa is one of those recipes that tastes like it took way more effort than it actually did. Ripe Roma tomatoes get seeded and finely diced so every bite is meaty rather than watery, then tossed with white onion, jalapeño, cilantro, lime juice, and a pinch of kosher salt for that classic balance of heat, acid, and freshness. The short rest at room temperature is the secret — it gives the flavors just enough time to meld into something that tastes genuinely vibrant rather than like a pile of chopped vegetables. Store-bought salsas can be a minefield of unexpected additives and preservatives, so making your own means you know exactly what went into the bowl. This is naturally free from tree nuts of any kind, with zero need for substitutions or label-scanning — just clean, whole ingredients doing all the work. Pile it onto tacos, spoon it over grilled chicken, or go straight in with a chip; either way, it disappears fast.
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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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