Lupin Free Pico de Gallo
Fresh, bright, and bursting with garden flavor, this chunky salsa is the kind of condiment that makes everything it touches taste better. Ripe Roma tomatoes are seeded and finely diced so you get pure, concentrated tomato flavor without a watery mess, while jalapeño brings just enough heat and lime juice ties it all together with a citrusy punch. The short rest time before serving is the secret step — it gives the salt a chance to draw out the juices and lets all those flavors meld into something that tastes far more complex than the ingredient list suggests. Store-bought salsas often sneak in thickeners, fillers, or legume-derived additives that can be a real concern for anyone avoiding certain plant proteins, but this recipe is nothing but whole, recognizable produce. Every single ingredient here is straightforward and easy to verify, which makes it a genuinely stress-free choice. Pile it on tacos, spoon it over grilled chicken, or just go in with a chip — honestly, no judgment.
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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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