Shellfish Free Pico de Gallo
Fresh, bright, and loaded with garden flavor, this classic pico de gallo is the kind of salsa that makes everything taste better. Ripe Roma tomatoes are seeded before dicing, which keeps the final mix from turning watery — a small step that makes a big difference in texture. White onion, jalapeño, and a generous handful of cilantro bring the heat and herbaceous punch, while fresh lime juice ties it all together with just the right amount of acidity. A short rest at room temperature lets the flavors meld and deepen before the first bite. For anyone navigating shellfish concerns, this is a worry-free crowd-pleaser — every single ingredient is straightforward produce and pantry staples, with zero hidden surprises. Pile it onto tacos, spoon it over grilled chicken, or just go straight in with a chip. It's the kind of recipe you'll make 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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