Macadamia Free Pico de Gallo
Fresh, bright, and loaded with bold flavor, this classic pico de gallo is the kind of salsa that makes everything taste better — from tacos and grilled chicken to a simple bowl of chips. Ripe Roma tomatoes are seeded before dicing, which keeps the final mix from turning watery and ensures every bite is clean and vibrant. White onion, jalapeño, and a generous handful of fresh cilantro bring the heat and herbal punch that make this condiment so addictive. A squeeze of lime juice ties it all together with just enough acidity to brighten the whole bowl. The short rest time before serving is the secret step — it gives the salt and lime a chance to coax out the natural juices and meld the flavors beautifully. Every single ingredient here is a whole, recognizable food, so there's zero guesswork about what's in it and no concern about hidden nut-based additives sneaking in from a jarred store-bought version. Make a big batch, because it 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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