Mushroom Free Pico de Gallo
Fresh, bright, and packed with bold flavor, this classic salsa fresca is the kind of condiment 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 has that clean, concentrated tomato flavor. White onion, jalapeño, and a generous handful of cilantro bring the heat and herbal punch, while fresh lime juice ties it all together with just the right amount of acidity. A short rest at room temperature before serving lets the flavors meld into something that tastes far more complex than the handful of ingredients suggests. For anyone navigating fungi-free eating, store-bought salsas and restaurant versions can be surprisingly risky — some contain umami-boosting additives or blended ingredients that aren't always obvious on the label. Making it from scratch with these six straightforward ingredients means you know exactly what's in the bowl. It's the kind of recipe you'll come back to all summer long.
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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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