Eosinophilic Esophagitis Friendly Pico de Gallo
Fresh, vibrant, and built entirely from whole produce, this salsa fresca is a bright addition to any table — and every single ingredient is exactly what it says it is. Managing eosinophilic esophagitis often means scrutinizing labels for hidden triggers, but this recipe sidesteps that stress entirely by relying on nothing but ripe Roma tomatoes, white onion, jalapeño, cilantro, lime juice, and salt. No packaged sauces, no preservatives, no mystery additives — just clean, simple flavors you can trust. Seeding the tomatoes before dicing keeps the texture pleasantly chunky rather than watery, and a short rest at room temperature lets everything meld into something that tastes far more complex than its short ingredient list suggests. The jalapeño brings a gentle heat that you can dial up or down depending on your preference and tolerance. Spoon it over safe proteins, scoop it with plain chips, or use it to brighten up a simple rice bowl — it's endlessly versatile without ever straying from ingredients you already know are safe.
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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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