Emulsifier Free Pico de Gallo
Fresh, vibrant, and built entirely from whole ingredients, this salsa fresca is the kind of recipe that makes you wonder why you ever reached for a jar. Store-bought salsas and condiments are notorious for sneaking in additives and stabilizers that have no business being in something this simple — here, every ingredient is exactly what it sounds like. Ripe Roma tomatoes bring a meaty, low-moisture base that keeps the texture chunky rather than watery, while jalapeño, white onion, and fresh cilantro layer in heat, sharpness, and brightness. A squeeze of lime juice ties it all together with just enough acidity to make the flavors pop. Seeding the tomatoes before dicing is the small step that makes a big difference, preventing a soupy mess and keeping each bite clean and satisfying. A short rest at room temperature lets everything meld without losing that just-chopped freshness. Pile it on tacos, scoop it with chips, or spoon it over grilled proteins — this is the kind of condiment that earns a permanent spot in your weekly rotation.
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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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