Pregnancy Friendly Pico de Gallo
Fresh, vibrant, and made entirely from whole ingredients, this chunky tomato salsa is one of those recipes that tastes far more impressive than the effort it requires. Ripe Roma tomatoes are seeded and finely diced so you get bold flavor without a watery mess, then tossed with crisp white onion, jalapeño, and a generous handful of cilantro. A squeeze of fresh lime juice ties everything together with a bright, clean finish that store-bought versions simply can't match. During pregnancy, knowing exactly what's going into your food matters, and this recipe keeps things completely transparent — no preservatives, no additives, just six simple ingredients you can see and trust. The jalapeño is seeded before mincing, which keeps the heat at a pleasant, manageable level rather than overwhelming. A short 10-minute rest before serving lets the flavors meld beautifully, so every bite is balanced and cohesive. Pile it onto eggs, serve it alongside grilled chicken, or just scoop it up with tortilla chips for a satisfying snack that feels as good as it tastes.
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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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