Legume Free Pico de Gallo
Fresh, bright, and built entirely from produce, this chunky salsa is the kind of thing you make once and then find yourself making every single week. Ripe Roma tomatoes get seeded and finely diced so the final mix stays vibrant rather than watery, and the combination of jalapeño heat, sharp white onion, and fresh cilantro hits every note you want in a great salsa. A squeeze of lime ties it all together with just enough acidity to make the flavors pop. For anyone navigating a legume-free lifestyle, store-bought salsas and dips can be surprisingly tricky — some contain added ingredients or are processed alongside problematic items — so making your own from scratch is genuinely the cleanest route. Every single ingredient here is straightforward and naturally free of beans, lentils, or peas, with zero workarounds needed. A short rest at room temperature lets the flavors meld before you dig in, and that patience pays off in every bite. Serve it with tortilla chips, spoon it over grilled chicken or fish, or pile it onto tacos — it elevates just about everything it touches.
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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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