Ginger Free Pico de Gallo
Fresh, bright, and bursting with bold flavor, this pico de gallo is the kind of salsa that makes everything taste better — from tacos and grilled chicken to a humble bowl of chips. Ripe Roma tomatoes are the star here, seeded and finely diced so you get clean, juicy bites without a watery mess. Jalapeño brings the heat, lime juice adds that essential tang, and fresh cilantro ties it all together in the most satisfying way. Because this recipe is built entirely from whole, fresh produce, there's no need to scan store-bought labels for hidden spice blends or pre-mixed seasonings that often sneak in unwanted ingredients. Everything in the bowl is exactly what you put there — simple, honest, and completely under your control. A short rest at room temperature lets the flavors meld and deepen before you serve it, which makes a noticeable difference. Make a big batch, because it disappears fast.
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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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