Pistachio Free Pico de Gallo
Fresh, bright, and loaded with bold flavor, this classic pico de gallo is the kind of salsa that makes everything taste better — from tacos and grilled chicken to a simple bowl of chips. Ripe Roma tomatoes are seeded before dicing, which keeps the final mix from turning watery and ensures every bite is clean and vibrant. White onion, jalapeño, and a generous handful of cilantro bring the heat and herby freshness that make this condiment so irresistible. A squeeze of lime juice ties it all together with just the right amount of tang. The beauty of making this at home is knowing exactly what went into the bowl — no mystery additives, no shared production lines, just six straightforward ingredients. Store-bought salsas can be a minefield for anyone navigating nut-related concerns, since manufacturing facilities often process multiple products. This recipe sidesteps all of that entirely, relying on nothing but produce, citrus, and salt. A short rest at room temperature before serving lets the flavors meld and deepen, so don't skip that step — it really does make a difference.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!