Rice Free Pico de Gallo
Fresh, bright, and loaded with bold flavor, this chunky tomato salsa is the kind of condiment that makes everything taste better. Ripe Roma tomatoes are seeded and finely diced so you get clean, meaty bites without a watery mess, then tossed with white onion, jalapeño, cilantro, and a generous squeeze of lime. The result is a vibrant, restaurant-quality salsa that comes together with nothing more than a knife and a mixing bowl. Every single ingredient here is naturally grain-free, so there's no need to scrutinize labels or swap anything out — it just works. A short rest at room temperature lets the flavors meld and deepen before you even take your first chip. Dial the heat up or down by adjusting the jalapeño, and taste as you go with the salt and lime to make it exactly yours. It's the kind of recipe you'll find yourself making on repeat all summer long.
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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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