Easy Pico de Gallo Recipe (No Cilantro)

Easy pico de gallo recipe without cilantro, made with red wine vinegar for a tangy twist. Fresh salsa for tacos, chips, or Mexican meals.

This easy pico de gallo recipe is fresh, simple, and made without cilantro for those who prefer a cleaner flavor. Instead of lime juice, I use red wine vinegar for a tangy, refreshing twist that brightens every bite. With just a few ingredients (tomatoes, onion, jalapeño, and vinegar) this pico de gallo comes together in minutes and is perfect with tacos, quesadillas, enchiladas, or simply with tortilla chips.

What is Pico de Gallo?

Pico de gallo, also called salsa fresca, is a fresh tomato salsa made with raw ingredients like tomato, onion, jalapeño, and a splash of acid. Unlike traditional salsa, which is blended or cooked, pico de gallo is chunky, crisp, and all about fresh flavor.

I used to call this recipe tomato salsa with red wine vinegar until I learned the difference - salsa can be smooth or cooked, while pico de gallo is always raw and chunky. That means this is really a pico de gallo recipe! My version skips cilantro and uses red wine vinegar instead of lime juice for a tangy, refreshing twist.

Ingredients You’ll Need

• Tomatoes: Roma tomatoes work best since they’re firm and less watery. Dice into small chunks for the best texture.
• Jalapeño: Seeded and minced to add just the right amount of heat.
• Onion: A little minced onion adds crunch and sharpness. Here’s my step-by-step guide on how to mince an onion.
• Red wine vinegar: My twist instead of lime juice. It adds a tangy brightness that balances the tomatoes and onion.
• Salt: Essential to bring out all the fresh flavors.

How to Make Pico de Gallo

1. Prep the tomatoes: Dice Roma tomatoes into small chunks and transfer them to a colander. Sprinkle with salt and let them sit for about 15–20 minutes. This step helps draw out excess water so your pico de gallo isn’t watery and also seasons the tomatoes.
2. Mince the vegetables: While the tomatoes are draining, finely mince the jalapeño and onion (Here is a complete guide on how to mince an onion).
3. Mix everything together: Transfer the drained tomatoes to a bowl and add the jalapeño and onion.
4. Add the vinegar: Stir in red wine vinegar until everything is well combined. Taste and add more salt if needed.

Tips for the Best Pico de Gallo

• Use firm tomatoes: Roma tomatoes hold their shape best.
• Reduce excess liquid: Salt and drain the tomatoes, or seed them instead.
• Mince finely: Small pieces of onion and jalapeño keep flavors balanced.
• Let it rest: Sit for 10–15 minutes so the flavors meld.
• Adjust to taste: Red wine vinegar gives a tangy kick, but you can use lime juice or a mix of both if you prefer a milder and traditional flavor.

This easy pico de gallo recipe is fresh, simple, and full of flavor - all without cilantro. Using red wine vinegar instead of lime juice gives it a tangy brightness that pairs beautifully with tomatoes, onion, and jalapeño. It’s quick to make, versatile, and the perfect topping or side for your favorite Mexican-inspired meals. I hope you enjoy this twist on a classic as much as I do!

Easy Pico de Gallo Recipe (No Cilantro)

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Easy pico de gallo recipe without cilantro, made with red wine vinegar for a tangy twist. Fresh, chunky salsa that’s ready in minutes.

• Author: George
• Prep Time: 20 minutes
• Total Time: 20 minutes
• Yield: 1 and ½ cup of salsa 1x
• Category: Side Dish
• Method: Raw
• Cuisine: Mexican
• Diet: Vegan

Ingredients

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• 2 Roman tomatoes, diced into small chunks
• 1 small jalapeno, seeded and minced
• 2 to 3 tablespoons minced onion
• ½ teaspoon salt, plus more for taste
• 1 tablespoon red wine vinegar

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Instructions

1. Dice the tomatoes and transfer to a colander. Sprinkle with ½ teaspoon salt and let sit 15 to 20 minutes to draw out excess water.

2. While the tomatoes drain, mince the jalapeño and onion.

3. Move the drained tomatoes to a bowl and add the jalapeño and onion.

4. Stir in the red wine vinegar until well combined. Taste and add more salt if needed.

Notes

• Store in an airtight container in the refrigerator for 2 to 3 days.

• If you prefer not to salt and drain, seed the tomatoes to reduce excess liquid.

• This recipe is written without cilantro. If you enjoy it, you can stir in a little at the end.

• For a traditional flavor, use lime juice instead of vinegar, or a mix of both.