Soy Free Pico de Gallo
Fresh, bright, and built entirely from whole ingredients, this classic salsa fresca is the kind of thing you'll want to put on absolutely everything. Ripe Roma tomatoes get seeded and finely diced so the final mix stays chunky rather than watery, giving you that satisfying texture with every scoop. White onion, jalapeño, cilantro, and a generous squeeze of lime juice round it out into something that tastes far more vibrant than anything sitting in a jar on a store shelf. For anyone navigating soy sensitivities, store-bought salsas and condiments can be surprisingly tricky — hidden additives and shared processing lines make label-reading exhausting. This recipe sidesteps all of that with six clean, recognizable ingredients and zero guesswork. A quick ten-minute rest before serving lets the flavors meld and the salt draw out just enough juice to make it perfectly saucy without getting soggy. Pile it onto tacos, spoon it over grilled chicken, or just go straight in with a chip — it's endlessly versatile and genuinely hard to stop eating.
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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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