Pico de Gallo Salsa

(Remember, all amounts are approximate.)


  • 23 large fresh tomatoes (or 1, if it is a huge homegrown tomato like the ones we have had in the Farm Market recently!)
  • 1/2 large red onion (or white, if preferred)
  • 12 jalapeno or serrano chile peppers
  • handful of cilantro leaves
  • 1/21 garlic clove, minced
  • juice of 1 lime
  • salt to taste
  • Optional:
  • 1/2 a pineapple
  • 1 large mango
  • 23 peaches
  • 12 avocados


  1. Dice or chop first four ingredients, as well as any fruit to be added. Toss in bowl, add garlic, lime juice and salt. Taste and add more jalapeno/serrano as desired.
  2. Serve as an appetizer with tortilla chips or use to accompany chicken or fish.
  3. Tip: This salsa is great after it has sat in the fridge for a few hours, giving the flavors a chance to meld. (If using avocado, add just before serving.)