Hazelnut Free Pico de Gallo
Fresh, bright, and loaded with bold flavor, this chunky salsa is the kind of thing you'll want to put on absolutely everything — tacos, eggs, grilled chicken, or just scooped up with a pile of tortilla chips. Ripe Roma tomatoes are the star here, seeded and diced so the final mix stays vibrant rather than watery, which makes a real difference in texture. A hit of jalapeño brings the heat, while fresh lime juice and cilantro tie it all together with that signature zing. The whole thing comes together in one bowl with zero cooking required, just a little knife work and a short rest to let the flavors meld. For anyone navigating tree nut allergies, store-bought salsas and condiments can be a minefield of shared-facility warnings and murky ingredient lists — making your own from scratch with six simple, whole ingredients is the cleanest solution possible. Nothing in this recipe comes anywhere near a nut of any kind, so you can serve it confidently at a cookout or family dinner without a second thought. It honestly tastes better than anything from a jar anyway.
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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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