Fish Free Pico de Gallo
Fresh, bright, and built entirely from produce and pantry staples, this chunky salsa is the kind of thing you'll want to spoon onto absolutely everything. Ripe Roma tomatoes are seeded before dicing, which keeps the final mix from turning watery and ensures every bite has clean, concentrated tomato flavor. A hit of minced jalapeño brings the heat, while fresh lime juice and cilantro tie it all together with that signature zing. There's nothing hidden in this recipe — no sauces, no broths, no sneaky seafood-derived additives that can sometimes lurk in store-bought versions. A short rest at room temperature before serving lets the flavors meld and deepen without any extra effort. It's endlessly versatile as a dip, a taco topper, or a bright finishing touch on grilled chicken and eggs.
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!