Nutmeg Free Pico de Gallo
Fresh, bright, and built entirely from whole ingredients, this chunky salsa is the kind of thing you'll want to make on repeat all summer long. Ripe Roma tomatoes get seeded and finely diced so every bite is meaty without being watery, then tossed with crisp white onion, fiery jalapeño, and a generous handful of cilantro. A squeeze of fresh lime juice and a pinch of kosher salt tie it all together in the most satisfying way. Store-bought salsas can hide all kinds of unexpected spices and flavor enhancers, but this one is completely transparent — just six clean, simple ingredients you can see and trust. Letting it rest for a few minutes before serving is the small step that makes a big difference, giving the flavors time to meld into something that tastes way better than the sum of its parts. Pile it onto tacos, scoop it with chips, or spoon it over grilled chicken — honestly, it improves just about everything it touches.
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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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