Turkey Free Pico de Gallo
Fresh, bright, and endlessly versatile, this pico de gallo is the kind of condiment that makes everything it touches taste better. Ripe Roma tomatoes are seeded before dicing, which is the small but crucial step that keeps the salsa from turning watery and bland. A hit of minced jalapeño brings just enough heat, while fresh lime juice and cilantro tie the whole thing together with that classic, punchy flavor. Everything here is completely plant-based and naturally free from any poultry — no hidden broths, no processed fillers, just clean, whole ingredients you can feel good about. A short rest at room temperature lets the flavors meld and deepen before you even pick up a chip. Spoon it over tacos, stir it into scrambled eggs, or serve it straight from the bowl — it disappears fast either way.
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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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