Gluten-Free Pico de Gallo

Ingredients

• 2 cups ripe tomatoes, finely diced
• 0.5 cup red onion, finely diced
• 0.5 cup fresh cilantro, chopped
• 1 jalapeño, seeded and finely minced
• 1 lime, juiced
• 0.5 tsp salt
• 0.25 tsp black pepper

Instructions

1. 1 Begin by preparing your vegetables. Finely dice the ripe tomatoes, ensuring they are juicy but not mushy, and place them into a medium mixing bowl. Finely dice the red onion and add it to the bowl with the tomatoes, aiming for uniform pieces.
2. 2 Next, finely chop the fresh cilantro, discarding any tough stems, and add it to the bowl. Carefully seed and finely mince the jalapeño pepper, adding it to the mixture; adjust the amount based on your desired level of heat.
3. 3 Squeeze the juice from one fresh lime directly into the bowl, ensuring no seeds fall in. Add the salt and black pepper to the ingredients, which will help to enhance and meld the flavors.
4. 4 Gently toss all the ingredients together with a spoon until they are well combined and evenly distributed. Allow the pico de gallo to sit for at least 10-15 minutes at room temperature to let the flavors meld beautifully.
5. 5 Taste the pico de gallo and adjust the salt, lime juice, or jalapeño as needed for your perfect flavor balance. Serve immediately with your favorite gluten-free chips or as a topping for tacos, grilled meats, or salads.

Nutrition (per serving)

Tips & Notes

• Caramelize onions over medium-low heat for 30–45 minutes for a sweet depth; rush at high heat and they'll be bitter.
• A pinch of sugar can balance overly acidic tomatoes.
• Store in an airtight container to keep snacks crispy; add a food-safe silica gel packet to absorb moisture.

Common questions