Pork Free Pico de Gallo
Fresh, bright, and built entirely from produce and pantry staples, this classic Mexican salsa is one of those recipes that tastes far more impressive than the effort it takes to make. Ripe Roma tomatoes are seeded before dicing, which keeps the final mix from turning watery and ensures every bite has clean, concentrated tomato flavor. White onion, jalapeño, and a generous handful of cilantro bring the heat and herbal punch, while fresh lime juice ties everything together with just the right amount of acidity. A short rest at room temperature before serving is the small but important step that lets all those flavors meld into something truly addictive. There are no hidden ingredients to worry about here — just six whole-food components, nothing processed, nothing to second-guess. Pile it onto tacos, scoop it with tortilla chips, or spoon it over grilled chicken and eggs. Once you make it from scratch, the jarred stuff at the store simply won't cut it anymore.
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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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