Mustard Free Pico de Gallo
Fresh, bright, and built entirely from whole ingredients, this chunky salsa is the kind of thing you'll want to put on absolutely everything. Roma tomatoes are seeded before dicing so the final mix stays vibrant rather than watery, and a short rest at room temperature lets the lime juice and salt pull all those flavors together beautifully. Jalapeño brings a clean, direct heat while the cilantro keeps things fresh and a little grassy — it's a combination that just works. For anyone navigating condiment labels at the store, this is a welcome reminder that the best salsa has never needed anything beyond a cutting board and a bowl. No hidden sauces, no packaged seasoning blends, just six honest ingredients doing exactly what they're supposed to do. Spoon it over tacos, scrambled eggs, grilled chicken, or just scoop it up with tortilla chips straight from the bowl — no judgment here.
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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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