Cinnamon Free Pico de Gallo
Fresh, bright, and built entirely from produce and pantry staples, this chunky salsa is the kind of thing you'll want to keep in the fridge at all times. Ripe Roma tomatoes get seeded and finely diced so every bite is meaty rather than watery, then tossed with crisp white onion, fiery jalapeño, and a generous handful of cilantro. A squeeze of fresh lime juice and a pinch of kosher salt pull it all together into something that tastes far more complex than the ingredient list suggests. For anyone navigating spice blends and seasoning packets — which so often sneak in unexpected ingredients — making salsa from scratch like this puts you fully in control of what goes into the bowl. That short rest at room temperature before serving is worth every minute, giving the flavors time to meld into something truly vibrant. Pile it onto tacos, scoop it with chips, or spoon it over grilled chicken — this one earns its place at the table every single time.
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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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