Fresh, vibrant, and endlessly versatile, this pico de gallo is the kind of condiment that makes everything it touches taste better. Ripe Roma tomatoes are seeded and finely diced so the salsa stays chunky rather than watery, giving you that satisfying texture with every scoop. White onion, jalapeño, and a generous handful of cilantro bring the heat and brightness, while fresh lime juice ties it all together with a clean, citrusy punch. Many store-bought salsas sneak in ingredients that can be problematic for people managing nickel sensitivity, but this recipe keeps things refreshingly straightforward — just whole, fresh produce and a pinch of salt. Avoiding high-nickel foods like canned tomatoes and processed condiments is easy here because everything is made from scratch with simple, naturally low-nickel ingredients. A short rest at room temperature lets the flavors meld beautifully before you serve it, and that little step makes a noticeable difference. Pile it onto tacos, spoon it over grilled chicken, or just go straight in with a chip — no judgment.
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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.
Add the diced onion, minced jalapeño, and chopped cilantro to the bowl with the tomatoes.
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