Nitrate & Nitrite Free Pico de Gallo
Fresh, vibrant, and built entirely from whole ingredients, this pico de gallo is the kind of condiment that makes everything it touches taste better. Roma tomatoes are seeded and finely diced so you get clean, meaty bites without excess moisture watering things down, while jalapeño, white onion, and cilantro bring heat, sharpness, and brightness in every spoonful. A squeeze of fresh lime juice and a pinch of kosher salt tie it all together in the most satisfying way. For anyone avoiding processed preservatives, store-bought salsas can be a minefield of additives and cured ingredients that sneak in under vague labeling — this recipe sidesteps all of that with nothing but fresh produce and pantry staples. Letting it rest for ten minutes before serving is a small but important step that allows the flavors to meld and deepen without any shortcuts. Pile it onto tacos, scoop it with chips, or spoon it over grilled chicken — it earns its place at every table.
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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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