Why oh why didn’t I do this sooner?
Honestly, I never thought homemade pico was worth it–I mean how much better could it possibly be? And how much chopping would this entail? It’s just so ridiculously easy to just pick this up at the store…
Well, I’m here to tell you it’s worth it.
It is so, so much better!
Even without any added salt, the flavor is bigger, bolder and fresher.
Okay, I’ll admit it: I’ve been in a pico rut.
I found a pico de gallo that’s low salt (80 mg per 2-tbsp. serving) at Trader Joe’s and I’ve been using it for years on my beans, tacos, and tofu eggs.
I thought I really loved that TJ’s pico.
I mean, I was pretty-much “blessed” to have found a pre-made salsa that conformed to the low-added-salt requirement in Dr. Fuhrman’s nutritarian plan.
But I was seriously selling myself short in the pico department, friends–and there’s no way I’m going to let that happen to you!
It all starts with the tomatoes…
I’m happy to report that this recipe works with Campari, Beefsteak and Heirloom tomatoes wonderfully!
Since tomatoes are the heart of pico de gallo the more flavorful tomatoes you can find the better–that’s why my favorite were the heirloom tomatoes (upper-left, above).
Best advice: get what’s most in-season at the time.
6 fresh ingredients.
It get’s no easier than chopping and stirring–word.
I’m a big believer in two things as a nutritarian: keep most of your food quick and simple and always make it flavorful!
When you’re living without oil and salt, taking time to make homemade sauces, dips and dressings is a very wise investment of your time. That’s why this pico recipe matters.
Compared to store-bought, this pico de gallo wins on every possible flavor mark. It’s going to take your plain-Jane black beans and turn them into a culinary experience.
It’s going to raise to bar on any simple dish you add it to, and it’s going to make life that much more vibrant!
Here’s the challenge: take the time to make just one batch of this pico and see if you can go back to the store-made stuff afterwards.
(Yeah, you’ll be converted too.)
No-Added-Salt Pico de Gallo
The cleanest of all Pico de Gallo recipes: no salt, no oil, 6 fresh ingredients and absolutely perfect when you're on Dr. Fuhrman's nutritarian program!
Ingredients
- 1 3/4 cup diced tomatoes
- 1/2 large red onion, diced
- 1/4 cup fine-diced jalepeno (1 jalapeno, most seeds removed)
- 1/4 cup chopped fresh cilantro
- 3 tbsp lime juice
- 1 tbsp fresh minced garlic (about 3 large cloves)
- fresh pepper, to taste
Instructions
-
Mix all the ingredients together and ground pepper to taste. Allow to sit at least 10 minutes before serving.
Recipe Notes
Store in glass Mason jar in the refrigerator for up to 10 days.
If you make this recipe, please come on back and share what you think!
It looks amazing! I should add this to my menu next week.
Hi Dianna,
It really is so yummy and thanks so much for leaving a comment!
I’d love to know what you think after you make it too!
xo, Kristen
we’ve been making this for years-but we’ve added salt so now we’ll stop.
Hi Elizabeth!
Thanks so much for stopping by and leaving a comment! Oh I’m sure it is amazing with the salt added in there too! So glad you’re nutrifying a family favorite!
xo, Kristen
I love this one! I made it today and it was singing to me…. it tasted like the leftover juices of a tomatoes salad, ones I always drink, only richer and well, picant…. great job with this one, Kristen!
Hi Claudia,
Thank you so, so much for taking the time to make and leave a comment on the Pico recipe! I completely agree with you about this recipe “singing” such a perfect way to describe it! Seriously, I was astonished at how much better homemade pico tastes versus store-bought!
xo, Kristen
Going to pick up the things I need to make this next week!
Hi again Sara!
YAY!!! It’s so, so perfect for the summer too! Be sure to let me know what you think!
xo, Kristen
I’m sorry for the comment overload but I’m prepping today and I realize how important it is to a blogger to get feedback (I have a craft blog). This was soooo simple I made double the recipe.
I just made a batch of this. It smells so fabulous that I can’t wait until dinner! Thank you for all your blog posts. I have been reading your history and am trying to go this route too. You are an inspiration!!
Hi Gail!
Thank you so very much fro taking the time to leave a recipe review and comment!! Your very kind words make me so happy to hear!!
I can’t wait for you to dig into that pico–so refreshing, so flavorful!
And big WOOT WOOT for going nutritarian–promise you it’s the best think you can do your your health and well-being!! Get ready for those nutritarian “feels!”
xo, Kristen
My husband was just prescribed a low sodium diet. I made this for the first time and it is fantastic! Is it ok to freeze it?
Hi Cindy, I have never frozen salsa but I’m sure it can be done. I know the texture will be different but maybe you could blend it up into more of a sauce too!
Let me start off by saying this is very tasty . I’ve been on a heart healthy diet for over a year now due to some medical reasons and I had to adapt. Not an easy thing to not add salt to food but I got to say that this didn’t need it . I used cherry tomatoes as I prefer the taste better but other than that I didn’t change a thing. Very easy to make with my little chopper. Five stars find for me
Hi Clarissa! YAY! I’m so happy to hear that you enjoyed this no-salt recipe and thanks so much for taking the time to leave a recipe rating and review!