Paleo Pico de Gallo
Fresh, bright, and built entirely from whole ingredients, this chunky tomato salsa is about as clean as a condiment gets. Every component — ripe Roma tomatoes, white onion, jalapeño, cilantro, lime juice, and salt — is exactly what it looks like, with zero fillers, preservatives, or sneaky additives to worry about. That makes it a natural fit for anyone eating close to the source, since store-bought salsas often hide sugar, citric acid, or other processed extras in the fine print. Seeding the tomatoes before dicing is a small but smart step that keeps the texture chunky rather than watery, so every scoop holds together beautifully. The jalapeño brings a clean, vegetal heat that you can dial up or down depending on how many you use and how thoroughly you seed them. A short rest before serving lets the lime juice and salt pull the flavors together into something that tastes far more complex than the ingredient list suggests. Pile it onto grilled meat, eggs, or just eat it straight with sliced veggies — it disappears fast either way.
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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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