Lactose Free Pico de Gallo
Fresh, bright, and completely plant-based, this chunky salsa is built entirely from produce and pantry staples — no dairy anywhere in sight, not even a trace. Ripe Roma tomatoes are the star here; seeding them first keeps the final mix from turning watery, so every scoop stays vibrant and textured rather than soupy. The jalapeño brings a clean, grassy heat, while fresh lime juice ties everything together with just enough acidity to make the flavors pop. A short rest at room temperature before serving is the small but important step that lets the onion, cilantro, and tomato meld into something that tastes far more complex than its ingredient list suggests. It's the kind of recipe that makes store-bought salsa feel like a real downgrade. Pile it onto tacos, stir it into rice, or just go straight in with a chip — however you serve it, this one disappears fast.
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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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