Gut Friendly Pico de Gallo
Fresh, vibrant, and made entirely from whole ingredients, this salsa fresca is the kind of condiment that earns a permanent spot in your weekly rotation. Every component — ripe Roma tomatoes, crisp white onion, jalapeño, cilantro, and a squeeze of lime — is exactly what it sounds like, with zero fillers, preservatives, or anything your gut has to work to decode. Seeding the tomatoes before dicing is a small but smart step that keeps the texture clean and prevents the mix from turning watery, which also means the flavors stay bright and concentrated. The short rest time lets everything meld together beautifully without any cooking required, so the fresh enzymes and natural compounds in the vegetables stay fully intact. Jalapeño adds a gentle kick that you can dial up or down depending on your tolerance, and the lime juice brings acidity that ties the whole bowl together. Scoop it over grilled proteins, stir it into grain bowls, or just go straight in with a chip — it's endlessly versatile and genuinely good for you.
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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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