Salt-Free Pico De Gallo Salsa Recipe
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Jump to RecipeThis salt-free pico de gallo salsa recipe is bright, fresh, and SO delicious! Made with tomatoes, garlic, onions, jalepeno peppers and herbs for a tasty 10 minute snack.
This easy low sodium pico de gallo comes together quickly in a food processor for the perfect restaurant-quality consistency. Serve with unsalted tortilla chips, or scoop on low sodium nachos, low sodium tacos, or your next low sodium taco salad or burrito bowl.
If you love fresh, flavorful salsa this delicious salt-free pico de gallo is a fantastic (and easy!) snack you can make fast. I usually like making my low sodium roasted tomato salsa, but decided to make a fresh no-cook pico de gallo salsa instead, and WOW was it delish.
This is our new go-to salsa: it’s quick, easy to make, and has minimal ingredients. It makes about a full quart too, so grab your unsalted chips and dig in!
Why This Recipe Works
- It’s bright, fresh, spicy, herby, and delicious.
- It’s versatile – add more or less jalapeno peppers to suit your taste.
- This salsa is quick, and ready in just 10 minutes start-to-finish.
- No cooking required, so home cooks of any skill level can successfully pull this recipe off.
- It’s made in a food processor, so no tedious chopping, slicing, or dicing.
Ingredients You’ll Need
- Tomatoes – You can use any kind of tomatoes you have on hand. I used medium-sized Roma tomatoes, but you can use vine ripened, beefsteak, or any variety you prefer!
- Onion – I used a sweet yellow onion for this recipe. You could use white or red if desired.
- Garlic – gives this a deep savory flavor. If you love garlic, add a few extra cloves in!
- Peppers – I added some jalapeno peppers for a nice flavor. See my tips below for a less spicy salsa.
- Lime Juice – fresh is best.
- White Vinegar – in addition to the lime, I found adding just a bit of plain white vinegar kicked this salsa up a notch.
- Cilantro – optional if you like cilantro (I love it!), but you can leave it out if you don’t like the taste.
See the recipe card below for a full list of instructions and ingredient amounts!
Subsitutions and Variations
- If you find jalapeno peppers too spicy, you can opt for a milder pepper like Poblano, Anaheim, or bell peppers.
- If you don’t like cilantro, you can omit it or substitute parsley.
- Instead of fresh lime juice, you can use bottled lime juice or the same amount of white vinegar.
How To Make This Recipe
Step 1: Roughly chop the tomatoes. I quartered mine so they would fit into the food processor.
Step 2: Roughly chop the onions, jalapeno peppers, cilantro, and garlic. Add them all to the food processor along with the tomatoes.
Step 3: Add in the freshly squeezed lime juice and the white vinegar.
Step 4: Cover and seal the food processor with the lid. Pulse the salsa ~10-20 times until the salsa reaches your desired consistency. Enjoy immediately with unsalted tortilla chips!
Recipe FAQs
Jarred salsas can vary in sodium depending on the amount of salt and preservatives that are used. This low sodium salsa fresca recipe has ~8mg of sodium per 1/2 cup serving, using whole fresh ingredients and no added salt.
This salt-free salsa is medium spicy – you can make it milder by removing the seeds and inner ribs of the jalapeno peppers before roasting. Or skip the jalapeno pepper, and opt for a milder pepper variety like poblano peppers or bell peppers instead.
Refrigerate any leftover pico de gallo salsa in an airtight container. It will last for up to 3 days in the refrigerator.
Expert Tips
- Your salsa may be more/less liquid-y depending on how juicy your tomatoes are. If you find the salsa too liquid-y you can drain some of the liquid before serving.
- To make a thinner salsa, use a blender instead of a food processor. Or process the salsa for a longer amount of time!
- For a chunkier pico de gallo salsa, you can skip the food processor altogether, and hand chop the vegetables to your desired consistency. The recipe will take longer if chopping by hand.
More Low Sodium Dip Ideas
- Low Sodium Cowboy Caviar Dip
- Low Sodium 7 Layer Dip
- The Best Peach Salsa Without Tomatoes
- Low Sodium Guacamole Dip
- Low Sodium Hummus
Let’s keep in touch – don’t forget to follow over on Instagram, Facebook, & my Youtube channel for more easy low sodium recipes.
If you made this recipe please leave a star rating & comment below. Your feedback helps other people who are making this recipe. Plus I’d love to hear from you!
Low Sodium Roasted Tomato Salsa
Equipment
- food processor
Ingredients
- 8 medium tomatoes sliced
- 1 sweet onion chopped
- 4 cloves garlic
- 2 jalapeno peppers remove seeds for a less spicy salsa
- 1 lime juiced
- ¼ cup white vinegar
- ⅛ cup cilantro chopped, or more depending on taste
Instructions
- Roughly chop the tomatoes. I quartered mine so they would fit into the food processor.
- Roughly chop the onions, jalapeno peppers, cilantro, and garlic. Add them all to the food processor along with the tomatoes.
- Add in the freshly squeezed lime juice and the white vinegar.
- Cover and seal the food processor with the lid. Pulse the salsa ~10-20 times until the salsa reaches your desired consistency. Enjoy immediately with unsalted tortilla chips!
Notes
Subsitutions and Variations
- If you find jalapeno peppers too spicy, you can opt for a milder pepper like Poblano, Anaheim, or bell peppers.
- If you don’t like cilantro, you can omit it or substitute parsley.
- Instead of fresh lime juice, you can use bottled lime juice or the same amount of white vinegar.
Nutrition
*Please note, all nutrition content is estimated based on the ingredients we used, it may vary based on your ingredients. Always check your nutrition labels to verify sodium amounts.
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This is the best salsa I have ever had! It’s a great snack and I can spice it up with some extra heat and garlic as I want.
Thank you so much for making this. It’s so much better than store bought salsas.
A fantastic taste