Honey Free Pico de Gallo
Fresh, bright, and unapologetically simple, this pico de gallo is the kind of condiment that makes everything it touches taste better. Ripe Roma tomatoes are seeded before dicing, which keeps the final mix from turning watery and ensures every bite has clean, concentrated tomato flavor. A hit of fresh lime juice and a generous pinch of kosher salt pull the whole thing together, while jalapeño brings just enough heat to keep things interesting. Many store-bought salsas sneak in sweeteners to balance acidity, but this one relies entirely on the natural brightness of its ingredients — no added sugars of any kind needed. A short rest at room temperature before serving gives the flavors time to meld, so patience pays off here. Pile it onto tacos, spoon it over grilled proteins, or just go straight in with a chip — it earns its place at the table every single time.
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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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