Red Meat Allergy Friendly Pico de Gallo
Fresh, bright, and built entirely from produce and pantry staples, this chunky salsa is one of those recipes that proves simple ingredients can deliver serious flavor. Ripe Roma tomatoes get seeded to keep things from turning watery, then combined with crisp white onion, fiery jalapeño, and a generous handful of cilantro for that classic balance of heat, tang, and freshness. A squeeze of lime juice ties it all together and gives the whole bowl a lively lift. For anyone navigating a red meat allergy, this is the kind of recipe that requires zero substitutions or label-checking — every ingredient is naturally plant-based and straightforward. A short rest at room temperature lets the flavors meld and deepen before you even pick up a chip. Pile it onto tacos, spoon it over grilled chicken or fish, or just eat it straight from the bowl — it works beautifully in any direction. Once you taste a homemade version this fresh, the jarred stuff is going to have a hard time competing.
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!