Peanut Free Pico de Gallo
Fresh, bright, and built entirely from whole vegetables and herbs, this salsa fresca is the kind of condiment that makes everything it touches taste better. Ripe Roma tomatoes are seeded before dicing, which keeps the final mixture chunky and vibrant rather than watery — a small step that makes a big difference in texture. A hit of fresh lime juice and a pinch of kosher salt tie the jalapeño heat and cilantro together into something that tastes like it took way more effort than it did. Store-bought salsas can be a minefield of shared facilities and vague ingredient labels, but this one is made entirely from produce and pantry staples you can see and trust. Letting it rest for ten minutes before serving is the secret move — it gives the flavors time to meld and the salt time to draw out just enough juice for the perfect scoopable consistency. Pile it onto tacos, spoon it over grilled chicken, or just go straight in with a chip.
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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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