Dairy Free Pico de Gallo
Fresh, bright, and packed with bold flavor, this chunky tomato salsa is the kind of condiment that makes everything taste better — from tacos and grilled chicken to a simple bowl of tortilla chips. Every ingredient here is naturally plant-based, so there's nothing to swap or second-guess; it's dairy free by default, not by compromise. The key to getting that perfect texture is seeding the Roma tomatoes before dicing, which keeps the salsa from turning watery and lets the bright, clean flavors shine through. A short rest at room temperature after mixing gives the lime juice and salt time to draw out the tomatoes' natural juices and meld everything together beautifully. Jalapeño brings a gentle heat that you can dial up or down depending on how many you use and how much of the seeds you leave in. It's the kind of recipe that takes almost no time but tastes like something you'd find at a really good taqueria — and once you make it fresh, the jarred stuff just won't cut it anymore.
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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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