Turmeric Free Pico de Gallo
Fresh, bright, and built entirely from produce and pantry staples, this chunky salsa is the kind of thing you'll want to keep in the fridge all week. Ripe Roma tomatoes get seeded and finely diced so the final mix stays vibrant rather than watery, and a short rest at room temperature lets the lime juice, jalapeño heat, and cilantro bloom together beautifully. Many store-bought salsas and spice blends sneak in anti-caking agents or flavor additives that can be hard to vet, so making your own from scratch puts you completely in control of every ingredient. The ingredient list here is refreshingly short — just tomatoes, white onion, jalapeño, cilantro, lime juice, and salt — with absolutely nothing that could introduce unwanted compounds. A little patience while it rests is the only real technique required, and the payoff is a salsa that tastes genuinely alive. Pile it onto tacos, spoon it over grilled chicken, or just go in with a chip — it holds its own in any situation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!