Pecan Free Pico de Gallo
Fresh, bright, and loaded with bold flavor, this chunky salsa is the kind of thing you'll want to put on absolutely everything — tacos, eggs, grilled chicken, or just scooped up with a pile of tortilla chips. Ripe Roma tomatoes are seeded before dicing, which keeps the final mix from turning watery and ensures every bite has that clean, concentrated tomato flavor. A short rest at room temperature before serving is the secret step that lets the lime juice, jalapeño heat, and cilantro fully meld together into something that tastes way more than the sum of its parts. Store-bought salsas often sneak in preservatives, added sugars, or mystery seasonings, so making your own from six simple ingredients gives you total control over what's in the bowl. The jalapeño level is easy to dial up or down depending on who's eating, and a final taste-and-adjust moment means you can get the salt and acidity exactly where you want it. This is genuinely one of the easiest things you can make from scratch, and once you do, jarred salsa is going to have a hard time competing.
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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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