High Fructose Corn Syrup Free Pico de Gallo
Fresh, vibrant, and bursting with flavor, this pico de gallo is the kind of condiment that makes everything it touches taste better. Ripe Roma tomatoes get seeded and finely diced so the salsa stays chunky rather than watery, giving you that satisfying texture in every bite. White onion, jalapeño, and a generous handful of cilantro bring the heat and brightness, while fresh lime juice ties it all together with a clean, citrusy punch. Store-bought salsas are notorious for sneaking in sweeteners and additives that have no business being in a simple fresh salsa — this recipe skips all of that entirely, using only whole, recognizable ingredients. A short rest at room temperature lets the flavors meld and deepen before you even pick up a chip. It's endlessly versatile — pile it onto tacos, spoon it over grilled chicken, or just eat it straight from the bowl.
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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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