Wheat 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 at all times. Ripe Roma tomatoes get seeded and finely diced so every bite is meaty rather than watery, then tossed with crisp white onion, fiery jalapeño, and a generous handful of cilantro. A squeeze of fresh lime juice and a pinch of kosher salt tie it all together in the most satisfying way. For anyone navigating a wheat-free lifestyle, store-bought salsas and condiments can be surprisingly tricky — hidden thickeners and shared production lines make label-reading exhausting. This recipe sidesteps all of that because every single ingredient is naturally free of grain, with zero processing required. That short rest at room temperature before serving is worth every minute — it lets the flavors meld and the salt draw out just enough juice to make the whole thing sing. Pile it onto tacos, eggs, grilled chicken, or just scoop it up with your favorite corn chips.
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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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