Yeast Free Pico de Gallo
Fresh, vibrant, and built entirely from whole ingredients, this classic salsa fresca is exactly the kind of recipe that makes you wonder why you ever reached for a jar. Ripe Roma tomatoes get seeded and finely diced so the final mix stays chunky rather than watery, giving you that satisfying texture with every scoop. White onion, jalapeño, and a generous handful of cilantro bring heat, sharpness, and brightness in equal measure, while fresh lime juice ties it all together with just the right amount of tang. For anyone navigating a yeast-free lifestyle, store-bought salsas and condiments can be surprisingly tricky — fermented ingredients, vinegar, and mystery additives have a way of sneaking in. This recipe sidesteps all of that with nothing but fresh produce, citrus, and salt, so you know exactly what you're eating. A short rest at room temperature lets the flavors meld beautifully before you serve it, and a final taste-and-adjust moment means it comes out perfectly seasoned every time. Pile it onto tacos, spoon it over grilled chicken, or just go straight in with a chip — no complaints 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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