Coconut Free Pico de Gallo
Fresh, bright, and bursting with garden flavor, this classic pico de gallo is the kind of salsa that makes everything taste better — from tacos and grilled chicken 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 clean, concentrated tomato flavor. White onion, jalapeño, and a generous handful of fresh cilantro bring the heat and herbal punch that make this salsa so addictive. A squeeze of lime juice ties it all together with just the right amount of brightness. Unlike many store-bought salsas that sneak in unexpected additives or tropical-derived ingredients, this one is made entirely from whole, straightforward produce — nothing hidden, nothing unnecessary. A short rest at room temperature lets the flavors meld beautifully before you serve it, so patience pays off here. It's the kind of recipe you'll make on repeat all summer long.
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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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