Easy Pico de Gallo Recipe (No Cilantro)
Easy pico de gallo recipe without cilantro, made with red wine vinegar for a tangy twist. Fresh, chunky salsa that’s ready in minutes.
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 1 and 1/2 cup of salsa 1x
- Category: Side Dish
- Method: Raw
- Cuisine: Mexican
- Diet: Vegan
Ingredients
- 2 Roman tomatoes, diced into small chunks
- 1 small jalapeno, seeded and minced
- 2 to 3 tablespoons minced onion
- 1/2 teaspoon salt, plus more for taste
- 1 tablespoon red wine vinegar
Instructions
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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.
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While the tomatoes drain, mince the jalapeño and onion.
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Move the drained tomatoes to a bowl and add the jalapeño and onion.
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Stir in the red wine vinegar until well combined. Taste and add more salt if needed.
Notes
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Store in an airtight container in the refrigerator for 2 to 3 days.
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If you prefer not to salt and drain, seed the tomatoes to reduce excess liquid.
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This recipe is written without cilantro. If you enjoy it, you can stir in a little at the end.
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For a traditional flavor, use lime juice instead of vinegar, or a mix of both.
