Vegetarian Pico de Gallo
Fresh, bright, and impossibly simple, this classic salsa fresca is built entirely from produce and pantry staples — no cooking required. Seeding the Roma tomatoes before dicing is the move that keeps everything from turning watery, so each bite stays vibrant and textured rather than soupy. The jalapeño brings a clean, grassy heat that you can dial up or down depending on how many seeds you leave in, while the 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 you even pick up a chip. It's the kind of recipe that makes store-bought salsa feel like a real compromise — once you taste how much fresher this is, it's hard to go back. Pile it onto tacos, spoon it over scrambled eggs, or just serve it straight from the bowl with tortilla chips and watch it disappear.
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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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