Pescatarian Pico de Gallo
Fresh, bright, and built entirely from produce, this salsa fresca is the kind of condiment that makes everything it touches taste better. Ripe Roma tomatoes are seeded before dicing, which is the small but important step that keeps the final mix from turning watery and bland. A hit of minced jalapeño brings just enough heat, while fresh lime juice and cilantro tie it all together with that punchy, garden-fresh flavor you just can't get from a jar. Letting it rest for ten minutes before serving is the secret move — it gives the salt time to draw out the juices and lets all those flavors meld into something genuinely special. Spoon it over fish tacos, grilled shrimp, or scrambled eggs, and it works beautifully every single time. The ingredient list is short, the technique is simple, and the payoff is enormous.
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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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