Gelatin Free Pico de Gallo
Fresh, bright, and built entirely from whole vegetables and herbs, this chunky salsa is the kind of recipe that makes you wonder why you ever bought the jarred stuff. Roma tomatoes are seeded before dicing, which keeps the final mix from turning watery and ensures every bite has clean, concentrated tomato flavor. Jalapeño brings the heat, lime juice adds a sharp citrusy lift, and a handful of fresh cilantro ties it all together in the best possible way. The short rest period before serving is a small but important step — it gives the salt time to draw out just enough juice to meld the flavors without making things soggy. For anyone avoiding animal-derived thickeners or stabilizers that sneak into commercial salsas and condiments, this recipe is naturally in the clear with nothing but produce, citrus, and salt. Pile it onto tacos, spoon it over grilled chicken, or just go straight in with a chip — it holds up beautifully however you use it.
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!