Eggless Pico de Gallo
Fresh, bright, and loaded with bold flavor, this classic pico de gallo is the kind of condiment that makes everything taste better — from tacos and grilled chicken to a simple bowl of chips. Roma tomatoes are the star here, seeded and finely diced so you get all the meaty sweetness without a watery mess dragging down the texture. A short rest at room temperature is the secret step that lets the lime juice, jalapeño heat, and cilantro bloom together into something that tastes far more complex than its short ingredient list suggests. Every component in this recipe is naturally plant-based and whole, so there's zero need to scan labels or worry about hidden additives. The balance of acid, salt, and heat is easy to dial in to your own taste — go heavy on the jalapeño if you like things fiery, or keep it mild for a crowd-pleasing bowl. It's the kind of recipe you'll make on repeat all summer long because it comes together fast and disappears even faster.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!