Gluten Free Pico de Gallo
Fresh, bright, and built entirely from whole ingredients, this chunky salsa is the kind of thing you'll want to put on absolutely everything. Roma tomatoes are the star here — seeded to remove excess moisture so every bite stays vibrant and never watery. A hit of jalapeño brings the heat, while fresh lime juice and cilantro tie it all together with that unmistakable, craveable tang. Because it's made from scratch with nothing but produce and pantry staples, there's zero guesswork about hidden additives or gluten-containing fillers that can sneak into store-bought versions. That short rest at room temperature before serving is a small but important step — it gives the salt and lime time to draw out the flavors and meld everything beautifully. Serve it with tortilla chips, spoon it over grilled chicken or fish tacos, or pile it onto scrambled eggs for a morning upgrade you won't see coming.
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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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