Tree Nut Free Pico de Gallo
Fresh, bright, and bursting with flavor, this classic pico de gallo is the kind of salsa that makes everything taste better — from tacos and grilled chicken to a simple bowl of chips. Ripe Roma tomatoes are seeded before dicing, which keeps the final mix from turning watery and ensures every bite is clean and vibrant. A hit of fresh lime juice and a handful of cilantro tie it all together with that unmistakable garden-fresh punch. For anyone navigating tree nut allergies, store-bought salsas can be a surprisingly murky territory with shared facility warnings and lengthy ingredient lists — this one is made entirely from whole, simple produce with nothing to second-guess. The jalapeño brings just enough heat, but you can dial it back to one pepper if you prefer something milder. A short rest at room temperature before serving lets the flavors meld beautifully, so don't skip that step. It's the kind of recipe you'll make once and then find yourself returning to every single week.
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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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