Pico de Gallo

pico de gallo

If you grow tomatoes, you likely make your own salsa. It’s one of the quickest, tastiest ways to consume those round, red orbs at their peak of ripeness. In our house, it’s also one of the few ways my kids actually eat tomatoes. It doesn’t matter the size or type of your tomato, the more varieties, the more complex the flavor. (In the above photo, I threw in some green tomatoes, just because we had them.). A tomato doesn’t have to be perfect to end up in salsa, either. If one gets dropped as we harvest — splat! — everyone knows that spells salsa for dinner. This recipe is for one of the simplest salsas out there — and one of the best.

Makes 2 cups


  • 2 medium tomatoes (about 1 1/2 cups), any variety, finely diced
  • 1/4 cup finely chopped white or red onion
  • 1 small fresh jalapeño, finely diced (the more seeds and membrane you include, the spicier your salsa)
  • Juice of 1 lime
  • 1/3 cup chopped cilantro (or if you’re not a cilantro fan, try parsley)
  • 1/2 tsp. fine sea salt


  1. Stir all ingredients together and refrigerate for at least an hour. You may want to drain the juices before serving.
  2. It’s only good for 24 hours, so eat up!