Citric Acid Free Pico de Gallo
Fresh, vibrant, and bursting with color, this chunky salsa is the kind of thing you'll want to pile onto absolutely everything — tacos, grilled chicken, scrambled eggs, or just a big stack of tortilla chips. For anyone navigating a citric acid sensitivity, store-bought salsas are practically a minefield, since citric acid is one of the most common preservatives used to extend shelf life in jarred and packaged versions. This recipe sidesteps all of that by relying on real lime juice as the only source of acidity, which is a naturally occurring option that many people with citric acid restrictions can tolerate far better than the processed additive. Roma tomatoes are the star here — seeding them first keeps the mixture from turning watery, so every bite stays fresh and textured rather than soupy. The jalapeño brings gentle heat, the white onion adds a sharp bite, and the cilantro ties it all together with that unmistakable brightness. A short rest before serving lets the flavors meld beautifully, and a final taste-and-adjust moment means you're always in control of the salt and tang. It's simple, satisfying, and genuinely hard to stop eating.
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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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