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Heirloom Tomato Pico de Gallo

Heirloom Tomato Pico de Gallo

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Heirloom Tomato Pico de Gallo

Whenever you have a party I bet there's a pretty good chance that chips and salsa are involved. However, instead of buying salsa for your next shindig, I beg you to pull out a knife, a cutting board, and the few basic ingredients needed to make your own fresh version.

I made an enormous batch of Heirloom Tomato Pico de Gallo and afterward I ended up on the couch with the bowl in my lap and two kids tucked in next to me, each of us clutching a spoon, foregoing the chips and shoveling the salsa right into our mouths.

If you can't find heirloom tomatoes at your local farmers' market, try your grocery. Those multi-colored, meaty jewels are just waiting to be diced up and form the foundation of this perfect salsa.

Click here to see 15 Tastiest Heirloom Tomato Recipes.


  • 2 Cups heirloom tomatoes, seeded and chopped (about 4 medium-sized tomatoes)
  • 1 small red onion
  • 1 chile pepper, seeded and minced
  • 1/4 Cup chopped cilantro
  • Juice of 2 limes
  • 1/2 Teaspoon kosher salt

Easy Pico De Gallo

Easy Pico De Gallo – A Classical Mexican freshly chopped tomato recipe, that is almost an essential part of the Mexican-style dinner table. It takes minutes to whip up and perfect to serve with tacos, quesadillas, tortilla chips, and garnish grilled meat.

If you stumbled upon this post then you love Mexican food as much as I do, right? I love to serve pico de gallo not only with Creamy Chicken Tacos, Black Bean and Corn Quesadillas, Crockpot Chicken Enchilada, Baked Chicken Taquitos, Vegetarian Enchiladas but on its own too, as a salad. Super easy and quick to make!

There are many variations of this recipe, but for me personally, the easier, the better. This pico de gallo consists of tomatoes, jalapeno, and serrano peppers (but feel free to use only one type of pepper – jalapeno), plenty of cilantro, red onion (you can also use regular brown onion, fresh lime juice, and seasonings.

Garden Fresh Heirloom Tomato Pico de Gallo

When heirloom tomatoes are ripening by the basket full in our garden, I experiment with all sorts of ways to feature them on our farmhouse table. I really love preparations that require little to no cooking, allowing the natural texture and delicious flavor of an heirloom tomato to be the star.

This pico de gallo definitely fits the bill. It’s packed with delicious flavor, texture, and bright color. It’s so beautiful on the plate and a wonderful way to enjoy the glorious flavor or tomatoes fresh from the garden without heating up the kitchen on a hot summer’s day.

I love to use cherry tomatoes of varying colors when they are available to celebrate the range of red, purple, yellow, and black colors we grow here in our garden. The burst of color and flavor on our plates is always a welcome sight.

Savor Summer time with Those 30 Simple tomato (Finance & Banking) Recipes

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Why over salting your pico de gallo makes you a better cook.

Pico de gallo is a wondrous collection of fresh diced tomato, onion, serranos, cilantro, and lime but if not for one ingredient this salsa will forever spiral into a bland hell. That ingredient? Salt.

You see, learning how to salt food is the single most important skill for a cook to learn in order to make better tasting food. Making pico de gallo and over salting it will force you to learn two ways to balance the flavors and make the best fresh salsa of your life.


1 very large heirloom tomato, diced (3 medium Roma)

1 serrano, finely minced (or jalapeno)

Handful of cilantro, finely minced

Juice of 1 lime (reserve half to taste)

Chop all ingredients and combine in a bowl. Separate into two bowls.

Add salt bit by bit to one bowl until it tastes salty, this will mean there is too much salt.

Dilute the salty salsa with the unseasoned one and balance the flavor with more lime juice.

Heirloom Tomato Pico de Gallo

This Heirloom Tomato Pico de Gallo is a delicious and fresh chopped salsa. I can not begin to tell you how much I love this salsa. It’s simple, it’s extremely flavorful and it’s a wonderful addition to any Mexican dish. I make batch after batch of this salsa, sometimes with regular tomatoes as well! Robby and I use it on top of black beans, inside of burritos and quesadillas, in soups and of course with chips.

Heirloom Tomato Pico de Gallo Recipe:

  • 5 Large Heirloom Tomatoes – – diced – you can sub any tomato but heirloom are the best
  • 1/2 Red Onion – diced
  • 1 -2 Jalapeno – minced
  • 1 Cup Cilantro – chopped – or to taste
  • 1 Large Clove Garlic – minced
  • 1/2 Lime – fresh squeezed
  • 2 Teaspoons Himalayan or Sea Salt – or to taste

Dice the tomatoes and onions into small cubes.

Mince the jalapeño, cilantro and garlic as small as you can.

Health Benefits:

Tomatoes are great for the heart due to the extreme antioxidant support, niacin, folate and vitamin B6 that help the reduction of heart disease. They are also high in vitamins A, C, K and potassium. The choline in tomatoes helps assist the absorption of fat and reduces chronic inflammation. It also helps with sleep, muscle movement, learning and memory. Tomatoes are high in Lycopene the antioxidant that gives tomatoes their red color. Cooking tomatoes breaks down the cell walls, which helps to release the lycopene and is better absorbed by the body with a little bit of fat like olive oil. The Zea-xanthin in them helps filtering harmful ultra-violet rays, which protect eyes from “age-related macular disease.” They are also a powerful blood purifier and great for skin and bone health.

Recipe: Pico de Gallo with Arkansas Tomatoes

If you love tomatoes, then there is an excellent chance you also enjoy pico de gallo, the popular Mexican salsa that is great on just about anything. There isn’t much variation with recipes, but I did find an excellent, traditional one on Natasha’s Kitchen. For me, two qualities stand out about pico de gallo: its freshness and versatility. And there is not a better time to make it than right now. Why? Two words: Arkansas tomatoes.

For my pico de gallo, I used heirloom and Cherokee Purples from Me & McGee Market in North Little Rock. I enjoyed including two different types of tomatoes, as the contrast in colors between the bright orange traditional heirlooms and the deep red Cherokee Purples with their purple and green undertones, made for a beautiful final product.

As for its versatility, we ate the pico de gallo for several meals throughout the week. Keep in mind, the more it sits, the better it gets. Well, you do not want it sitting too long, but good pico will last a couple days.

While I have absolutely no problem with just shoveling it straight into my mouth, I did use the pico as a topper for Rabbit Ridge Farm chorizo tacos, and then for some black bean, egg, and tomato hash the following evening.

It is easy to make great pico de gallo. Just make sure to take pride in your chopping, and believe me, you will be doing plenty of chopping. Pieces should be small, but not too small. A good pico is a little chunky.

18 easy recipes to use up lots of tomatoes

Our list of easy recipes you can make with lots of tomatoes is based on our personal favorite tomato recipes. Individually or collectively, they’ll help you make that pile of ripe tomatoes disappear from your countertop.

To better help you decide which recipes you might want to make, we’ve done our best to order them from easiest to more difficult.

Happy tomato eating… and drinking!

1. Sundried tomatoes (in a dehydrator or oven)

Soft and chewy sun-dried tomatoes. You’ll be amazed at how much a tomato shrinks when dried, which makes sun-dried tomatoes perhaps the easiest and best way to store and use lots of tomatoes.

This might just be our favorite thing to do with a giant pile of tomatoes because: a) it’s ridiculously simple to make, and b) we use so many sun-dried tomatoes throughout the year.

All you need is either a home dehydrator (we recommend an Excalibur) or an oven. Use this soft & chewy sun-dried tomato recipe from Tyrant Farms.

2. Classic tomato salsa

Toss ingredients into a blender and you’re done. Doesn’t get any simpler than that!

Hence why this simple, classic salsa recipe is a go-to recipe for us in the summer. Just BYOC (bring your own chips) — tortilla chips of course.

For this recipe, we used an heirloom tomato that weighed a little over 1 pound to make four servings. However, drier sauce tomatoes (like Romas) are typically preferred since they make a less watery salsa.


*Makes a little over 2 cups of salsa, or four servings.

Blend all ingredients until there’s an even consistency, then serve at room temperature. Or chill first, then serve if you prefer cold salsa.

3. Pico de gallo

Pico de gallo – perfect as a standalone dish with tortilla chips or added to tacos, quesadillas, or other Latin American cuisine.

Pico de gallo is basically salsa without the blender. Same ingredients, same great flavor. Lots of tomatoes put to good use.

The other nice thing about pico de gallo is it makes a perfect topping on tacos, quesadillas, enchiladas, and other Latin American cuisines, whereas a blended salsa may be too runny.

To make pico de gallo, use the same ingredients and ratios from our salsa recipe (above), but dice them with a knife instead of putting them in the blender.

You can also use different colored tomatoes for more visual interest. (Our pico de gallo picture above was made with a yellow/orange ‘Pineapple’ heirloom tomato).

4. Greek-style tomato cucumber salad

Greek-style tomato cucumber salad is a very common side dish on our summer dinner table.

Greek-style tomato cucumber salad is our favorite summer salad. It takes about 5 minutes to make and also uses up some of those excess cucumbers from your garden.

Plus, feta cheese. Anything with feta cheese in it tastes good.


  • 2 cups chopped tomatoes
  • 1 cup cucumbers, sliced thin and into bite-sized pieces
  • 1/4 cup diced red onion
  • 1/2 cup feta cheese, freshly crumbled from block
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • sea salt to taste


Combine ingredients. Chill or serve fresh at room temperature. Stores for

12 hours in fridge before the tomatoes lose their fresh tomato texture.

5. Tomato rosemary kabobs

A rosemary tomato kabob ready for the grill! The rosemary imparts a wonderful flavor to the tomatoes as they cook.

This is a great recipe to use up a pile of cherry tomatoes. The only caveat is that you need to have access to a mature rosemary plant so you can harvest entire sprigs to use as kabob sticks.

Instructions: Cut your rosemary kabob sticks to desired length, punch the sticks through the tomatoes, and grill until just right.

Sprinkle tomato kabobs with large flake sea salt before serving and enjoy!

6. Rosemary pickled tomatoes

Rosemary pickled cherry tomatoes. The tomatoes are skewered on rosemary cuttings.

Pickling is a process, not a recipe — and not all pickling recipes have to involve cucumbers. You can scream this out loud in the pickle section at your grocery store where there seems to be a conspiracy amiss to make people think that “pickles” = pickled cucumbers.

1) This recipe is best with cherry tomatoes, rather than chopped up large tomatoes. For visual interest, we also recommend using a colorful mix of tomatoes rather than just all red tomatoes.

2) We recommend using rosemary sprigs to spear (kabob style) your tomatoes, like in the rosemary tomato kabob recipe above. This does two things: a) allows the brine to penetrate the skin of the tomatoes, and b) adds a wonderful rosemary flavor to your pickled tomatoes.

Don’t have rosemary? Just poke a hole through each tomato with a toothpick or skewer.

*When you’re done with your pickled tomatoes, add some of your left over brine to tomato sauces or Bloody Marys (recipes below)!


*For one quart jar of pickled tomatoes.

  • 6 rosemary stem cuttings
  • 1 1/2 cups apple cider vinegar
  • 1 1/2 cups water
  • 3 cups cherry tomatoes
  • 2 garlic clovea for flavor
  • 1 tablespoon pepper corns
  • tablespoon honey or sugar (optional)


  • Whisk to dissolve salt and (optional) sugar in water using saucepan on stovetop.
  • Put garlic cloves and peppercorns in bottom of quart jar.
  • Cut rosemary sprigs to height 1/2″ below quart lid surface. Punch rosemary sprigs through tomatoes, then place in jar. Pour vinegar plus salt water mix over top of tomatoes, then refrigerate. Make sure tomatoes covered – add more water and vinegar in 1:1 ratio if needed to fully cover.
  • Wait at least one week before eating, but can be stored in the fridge for months.

7. Gazpacho

Gazpacho – a classic cold soup made from raw veggies.

Gazpacho is a cold veggie soup that originated in Portugal and Spain.

From July through the end of tomato season, it’s rare to open our fridge and not see a big jar of gazpacho inside. There is no single gazpacho recipe, and you can pretty much add any ingredient from your garden (including soft-leaved herbs like mint and basil) to your blender to make your own original gazpacho.

On Tyrant Farms, we share our watermelon gazpacho recipe which uses more watermelon than tomatoes, but you can easily jigger this basic recipe to make it more tomato-forward instead.

Tip: serve gazpacho with a dollop of sour cream or milk kefir on top.

8. Savory tomato soup

A grilled cheese sandwich sliced to dip into homemade tomato soup tastes like childhood. Instead of using low quality ingredients, you can up your adult game by using homemade whole wheat 5-minute bread, grass-fed cheddar cheese, and tomato soup made from your own garden tomatoes.


  • 2 pounds fresh tomatoes
  • 1 large onion
  • 1 cup chicken or veggie stock
  • 4 tablespoons extra virgin olive oil
  • sea salt to taste


  • Dice onions then saute in pan with olive oil until lightly browned. Put onions in blender with chopped tomatoes and blend until smooth. Keep the skins on your tomatoes – a little extra fiber is good for you!
  • Place onion-tomato blend in sauce pan and add stock. Bring to boil, stirring to make sure soup doesn’t stick. Then turn to low and let simmer until enough water has evaporated for soup to be desired thickness. (This will vary depending on the water content of the tomato varieties used.)

9. Tomato paste

Tomato paste is a very efficient way to use and store a LOT of tomatoes. That’s because tomatoes are 94% water and almost all the water is cooked out to make tomato paste.

Plus, tomato paste is a basic ingredient in lots of sauces and dishes.

The other good news: tomato paste is basically tomato soup that’s been cooked down even further. You can use our tomato soup recipe (see above) to make your own tomato paste. Just keep cooking on low until the tomatoes reach a paste consistency.

If you’re uncomfortable with the process of canning your tomato paste, you can always freeze it in ziplock bags for later use.

10. Tomato shrub

Tomato coriander shrubs are delicious on their own as non-alcoholic beverages or fortified with spirits.

In case you’ve never heard of them, “shrubs” are old-fashioned non-alcoholic drinks, which would fall into the “mocktail” category today. They’re somewhat similar to kombucha.

Shrub recipes and ingredients are as diverse as alcoholic beverage recipes. They’re basically interesting combinations of fruits, veggies, herbs, sugar, and vinegar. (Vinegar is also as diverse in flavor and ingredients as alcohol.)

A few years back, my wife got the book Shrubs: An Old-Fashioned Drink for Modern Times. One of our favorite recipes in the book is a tomato, cilantro, coriander shrub, which we’ve since tweaked to our flavor preferences…


  • 2 lbs tomatoes
  • 1 tablespoon sea salt
  • 1 cup cane sugar or honey
  • 1 cup apple cider vinegar
  • 2 tablespoons muddled green coriander seeds (young immature seeds)
  • 1 tablespoon toasted dried coriander seed (mature seeds)
  • 2 tablespoons smoked red pepper flakes


  • Cut tomatoes into 1″ chunks. Place in bowl, then stir in sugar and salt. Cover and refrigerate for 48 hours.
  • At same time, put muddled green coriander seed, *toasted mature coriander seeds, and pepper flakes into bowl with vinegar. Cover and leave at room temperature for 48 hours. (*To “toast” your mature coriander seeds, put them in a pan on medium heat and stir them around until they become aromatic and show tinges of browning on the surface.)
  • After 48 hours, combine ingredients into single jar, and refrigerate for at least one week before using. Strain enough shrub as-needed for the desired amount of drink. Add a few of the tomatoes and coriander seeds into each serving glass as interesting additions to each drink.

11. Fire-roasted (or oven-roasted) tomato sauce

Oven or fire-roast your tomatoes to give your tomato sauce a more nuanced flavor. Side note: if you have a bunch of roasted tomatoes on the ready in your fridge, they make a perfect addition to omelettes, frittatas, pizzas, and other dishes.

Oven-roasting tomato sauce has a more nuanced flavor than tomato sauce that’s simply been cooked on a stovetop. And it uses a lot of tomatoes!

For this recipe you can either roast your tomatoes in a conventional oven or over a grill.


  • 5 lbs fresh tomatoes
  • 2 large yellow or white onions, diced
  • 10 cloves garlic, diced
  • 1/4 cup extra virgin olive oil
  • 5 tablespoons fresh diced rosemary
  • 5 tablespoons fresh diced thyme
  • 3 tablespoons fresh diced oregano
  • 3 tablespoons fresh diced basil
  • 1 tablespoon sea salt or to taste


  • Preheat oven to 350F. (Or get your grill hot, if you’re going with fire-roasted tomatoes.)
  • Slice tomatoes in half then face them sliced-side up on a covered cookie sheet. Sprinkle with sea salt. If using a grill, just place tomatoes face up on grate.
  • Bake until skins and tops have begun to brown/caramelize. Remove from oven then let cool.
  • In sauce pan, saute onion in olive oil until translucent, then add diced garlic (garlic cooks much more quickly than onions so don’t add at same time). Cook until slightly browned.
  • Put garlic/onion mixture plus roasted tomatoes into blender and blend until smooth. Pour into saucepan and add diced herbs.
  • Bring to boil, then turn down to low and let simmer 30 minutes. Can or freeze extra.

12. Roasted tomato chips

Follow the same oven- or fire-roasted tomato instructions from the recipe above, but sprinkle on fresh chopped herbs (or dried Italian seasoning) before putting them in the oven or grill.

Once they’re out of the oven and cooled down, put them in your dehydrator on 125 for 24 hours or until crispy (time will vary based on size of tomatoes). Voila, tomato chips which can be stored in a ziploc for months!

If they lose their crispiness over time, simply use them like sun-dried tomatoes in other recipes.

13. Lacto-fermented ketchup

A quick popular meal at our house: pan-roasted potatoes with lacto-fermented ketchup plus duck egg omelette (with roasted tomatoes inside, of course).

We love fermented foods. They taste better and their probiotic properties offer a wide range of health benefits.

Instead of same ol’ same ol’ ketchup, why not make your own lacto-fermented ketchup instead? Here’s how to make one pint of homemade lacto-fermented ketchup:


  • 2 cups tomato paste (use the tomato paste recipe above!)
  • 1/4 cup brine (best to use living brine from another ferment, like sauerkraut or pickled tomatoes)
  • 2 tablespoons honey or brown sugar
  • 3 tablespoons vinegar (recommend using raw apple cider vinegar or homemade vinegar)
  • 1 tsp garlic powder
  • 1/4 tsp (optional) dash of cayenne pepper if you like a little heat
  • 1/4 tsp cinnamon for additional body and depth
  • 1/4 tsp mustard powder


  • Mix all ingredients together, then transfer to jar. Place breathable cloth (linen or paper towel) over lid, held in place by rubber band or tie.
  • Stir twice daily for four days, then place lid on jar and store in fridge.

14. Roasted tomato & feta cheese stuffed savory garden green crepes

Feta or other sharp white cheeses add the perfect amount of tang and color contrast to this recipe.

One of our favorite things to do with garden-fresh or foraged greens is make them into savory green crepes. Savory crepes are very versatile and can be used from breakfast to dinner, unlike sweet crepes which tend to be a breakfast-only affair.

Then oven roast your tomatoes (using the recipe above) with a sprinkle of salt plus some of your favorite spices/seasoning sprinkled on top: Italian seasonings, garlic powder, etc. Once done, let them cool down a bit.

Then add a generous heap of oven roasted tomatoes, fresh basil (we used purple basil in the photo), feta cheese, and balsamic vinegar glaze. Wrap up your crepe and enjoy!

15. Duck egg shakshuka

We first heard about shakshuka in Chef Yotam Ottolenghi’s fantastic cookbook Jerusalem. Shakshuka is a North African dish with a tomato-based sauce as the foundation and fresh eggs on top as the protein. (We prefer duck eggs.)

If you have backyard ducks or chickens plus garden-fresh tomatoes, you’ll LOVE this dinner recipe. Here’s Chef Ottolenghi’s original shakshuka recipe.

16. Tomato “Pies”

Wood-fired pizzas from our cob oven. There’s no right or wrong ingredient on pizza, but these ones used lots of tomato sauce.

Ok, this “recipe” is intended to stimulate your imagination more so than to give you a single recipe. “Pie” is a broad term that can mean different things depending on the culture, region, or person.

For instance, tomato pie can include any of the following:

    , which is sort of like a cold focaccia slathered with tomato sauce and other toppings. which is pretty much what you’d expect from us southerners, right down to the addition of mayonnaise.
  • Classic pizza-pies, which everyone knows and loves (and fights over about favorite toppings).
  • There’s also tomato (or sun-dried tomato) quiches and frittatas which are arguably pies as well.

Each tomato pie recipe you can find or dream up will help put tomatoes to their highest and best use. And if you want to take your pizza game to the next level, make your pies in your own wood-fired cob oven.

17. Bloody Mary

The classic breakfast or brunch adult beverage that’s healthy enough not to induce guilt. Yes, you can choose to drink your extra tomatoes if you’re into Bloody Marys.

Here’s how to make two glasses of Bloody Marys using garden-fresh tomatoes:

Place the following ingredients in your blender and blend until smooth:

  • 1 pound of tomatoes (drier sauce tomatoes like San Marzano work best),
  • 1/4 cup diced sweet Vidalia onion,
  • 2 teaspoons fresh squeezed lemon juice (preferably Meyer lemons, which you can use skin and all).

Then add the following ingredients to taste:

  • sea salt,
  • ground pepper,
  • hot pepper flakes (or a hot pepper from your garden),
  • horseradish.

Pour in glasses, then add one shot (or be more aggressive) of your favorite gin or vodka. Garnish glasses with celery or miscellaneous pickled veggies (like your pickled tomatoes from higher up this list!).

18. Homemade V8®

V-8, one of the most popular drinks ever created, is tomato-based. It’s a registered trademark of Campbells and nobody knows the exact recipe.

However, people have come pretty close to replicating V8 in their own kitchens. It’s actually somewhat difficult to make a good homemade V8, but this recipe will help you make a go of it.

Still have too many tomatoes and don’t want to become a farm?

Trade with your neighbors. For instance, maybe you have a beekeeping or home-brewing neighbor who’d be willing to trade a few jars of honey, beer, or mead for a basket of your beautiful tomatoes.

How much honey or home-brewed beer is this pineapple tomato worth? If you have interesting neighbors, start bartering!

Share with your poultry children. If you have backyard poultry like we do, share the tomato abundance with them. Our backyard/pet ducks absolutely LOVE tomatoes.

Got a giant pile of unripe GREEN tomatoes? You’ll love this green tomato marmalade recipe from Tyrant Farms.

Recipe Notes

As mentioned above, this is a very simple base and you should feel free to play with it. If you're so inclined, you vary the onion, tomato, pepper, or cilantro to your personal tastes. I wouldn't play with the lime or salt much myself, as I think the balance there is ideal, but to each their own.

To me, the key to a good pico de gallo is the dice on the ingredients. Some people like a really chunky salsa, but I think it's better with a smaller and more refined chop. Use good, firm tomatoes (fresh romas are ideal, but a really nice meaty beefsteak or heirloom variety could work wonders as well), and squeeze out the gooey seedy guts from the center. I like the onion nice and small (smaller than the tomatoes) and the pepper even smaller. That way every mouthful of salsa is nicely balanced. As for the cilantro, I don't like to over-chop cilantro as a rule because it becomes sort of mushy and obliterated, but try to get it into nice manageable little bits, as shown in the images above. With all the ingredients except the cilantro, I try to aim for a evenness above all. A giant hunk of tomato or onion can spoil a mouthful.

Make sure you use fresh-squeezed lime juice here, as the flavour will be superior to bottled lime juice. If you have Mexican/Key limes, they're great to use, but standard Persian/Bearss limes will work just as well.

As for the spice (a perennial topic when it comes to Mexican recipes), this pico de gallo is not hot at all. I recommend serrano peppers because they have a wonderful flavour and a crisp, penetrating heat, but jalapenos will work well too. You can add more pepper to give this more heat if you like, but I wouldn't add too many serranos or jalapenos as it will really change the flavour balance. Instead, I'd recommend adding small amount of a hotter pepper like a Thai bird's eye chili or a habanero if you want to really add some fire to the salsa. The classic Mexican chili pepper for pico de gallo is considered by many to be the chile pequin, so if you have access to those lovely fiery little delights, go for it.


The sky's the limit here really. There are a million-and-one pico de gallo recipes out there with ingredients ranging from avocado to strawberries to radish to mango, and many of them are very good. That being said, many of them are also so different that they really qualify as completely separate recipes. If you want to tweak this specific version, I can recommend adding a little mango, tomatillo, or avocado to the mix. If you do add an ingredient, you might want to add a bit more pepper, lime, and salt to make sure that the flavour is balanced out. Tomatillo can be partially or entirely swapped for tomato, though the flavour is a little more 'green' and sour, so you might need to reduce the lime juice a bit.

If you're one of those poor souls with a distaste for cilantro, you can make this without it, or with a little chopped flat-leaf (Italian) parsley in its place.

Some recipes (including Pati Jinich's original) list olive oil as an optional ingredient, and you can certainly add a little if you like (something in the neighbourhood of 1-2 tbsp). The oil can help carry some of the spice and herbal notes on the palate, though I personally find it unnecessary.

Cynthia Zirkwitz from Vancouver Island, Canada on July 10, 2018:

There is nothing more delicious and refreshing than pico de gallo after a hot morning in the garden! This is a comprehensive recipe with so many options and how-tos- perfect!

poetryman6969 on March 24, 2015:

Love the name and the way this dish looks.

Vespa Woolf (author) from Peru, South America on February 14, 2015:

gurbani on February 13, 2015:

Recipe sounds very interesting. To make salsa more healthy without compromising taste it&aposs better option to pick nutritional ingredients like black beans, chickpeas, kale and many other as per taste.

monia ben saad from In my Dream on December 02, 2014:

nice looking and it seems healthy recipe

Shinichi Mine from Tokyo, Japan on October 08, 2014:

OH yum yum yum! I could probably go through an entire bowl of this.

Vespa Woolf (author) from Peru, South America on August 10, 2014:

peachy from Home Sweet Home on August 10, 2014:

you know, you can publish a recipe book and make millions, great photos

Vespa Woolf (author) from Peru, South America on June 15, 2014:

Torrs13, how nice that your dad makes good pico de gallo. I also have acid reflux and have to watch the level of spiciness. But it&aposs such a healthy and refreshing salad. It&aposs nice to meet you on HP!

Tori Canonge from North Carolina on June 15, 2014:

My dad makes really good Pico de Gallo. Our family would eat it all up in less than a day because it&aposs so delicious. He used a recipe that is very similar to the one you provided. Since I get acid reflux, I prefer to avoid anything super spicy so I appreciate the fact that you recommended what peppers to use if you want a milder version. I still like salsa but I just don&apost like it hot. Pinning this one!

Vespa Woolf (author) from Peru, South America on April 29, 2014:

Rajan Jolly, how interesting that you make a similar salsa in India. The ingredients sound very tempting. Yes, there is a Hub for the spaghetti sauce recipe. Just click on the link and it will take you there.

Rajan Singh Jolly from From Mumbai, presently in Jalandhar, INDIA. on April 28, 2014:

Vespa, the salsa looks very tempting more so since we also make this (and call this Kachumar) with a slight difference like including cucumber, cabbage, red chillies, boiled potatoes.

The spaghetti sauce has me drooling. It looks awesome. I hope you make a hub on how to make it.

Voted up, awesome and rated a 5 star.

Vespa Woolf (author) from Peru, South America on January 23, 2014:

Peachpurple, thank you for coming by!

peachy from Home Sweet Home on January 22, 2014:

you sure are good at recipes. I love the way you produce yr hub. Simply awesome salsa

Vespa Woolf (author) from Peru, South America on November 11, 2013:

Hi StellaSee! Pico de gallo is so easy and much more delicious when homemade. Enjoy and thank you!

StellaSee from California on November 10, 2013:

Hi vespa, I am SO going to try this recipe, probably would save me some money too since I don&apost have to buy it at the store as often. Thanks for sharing!

Vespa Woolf (author) from Peru, South America on October 14, 2013:

Irish Shrew, I agree. this pico de gallo is a versatile and delicious summer treat. Thank you for taking the time to comment on this recipe!

Ro from Midwest on October 12, 2013:

Have made this recipe, or variation, for about 5 years. However, I didn&apost add as many limes or the two kinds of onions. I will now. Thank you for the recipe as well as the descriptive that came with! I could consume this tasty treat on everything! Try stir frying chicken and dumping this on the browned meat. Yum.

Vespa Woolf (author) from Peru, South America on September 07, 2013:

bestentryDSLR, pico is the best: quick, healthy and delicious rolled into one!

bestentryDSLR on September 05, 2013:

I think that I&aposm going to get a heart attack. I love pico! Voted up!

Vespa Woolf (author) from Peru, South America on August 17, 2013:

Soulfully, how nice you can get your hands on homegrown tomatoes! I also don&apost enjoy a too spicy experience. Depending on the heat of the jalapeno, one shouldn&apost make the salsa uneatable and it adds such nice flavor. I hope you enjoy!

soulfully on August 16, 2013:

My aunty grows her own tomatoes so I&aposll have no problem getting a fresh batch of those. Thank you very much for the salsa recipe. I think I&aposll try the bell peppers instead of hot peppers. I&aposve never been a fan of spicy foods I don&apost mind it being mildly spicy, but as soon as I can&apost feel my tongue, it spoils the experience for me.

Vespa Woolf (author) from Peru, South America on August 01, 2013:

brenda12lynette, it&aposs a great little lime juicer, isn&apost it?? I first saw this type of lime juicer in Peru and now I wouldn&apost want to use anything else. I hope you can make your own homemade pico de gallo sometime. it&aposs so easy and delicious on many foods. Thanks for your comment!

brenda12lynette from Utah on July 31, 2013:

I think I have that same lime juicer! I love it! Also, your salsa looks delicious! I especially like all the variations. I would have never thought of adding watermelon! Great hub!!

Vespa Woolf (author) from Peru, South America on July 21, 2013:

Danette Watt, your three pepper pico de gallo sounds very delicious! Thanks for taking the time to comment and vote.

Danette Watt from Illinois on July 21, 2013:

I love pico de gallo! Thanks for the recipe. I use 3 types of peppers, jalapeno, serrano and anaheim. Since no one else likes it at my house, Iget to eat it all by myself! Voted up

Vespa Woolf (author) from Peru, South America on July 21, 2013:

Wabash annie, thank you for your kind words. I hope you can try this delicious fresh salsa sometime. Thanks for your comment.

wabash annie from Colorado Front Range on July 20, 2013:

This hub is wonderful with great ideas and recipes. The pictures, graphics, and organization are all excellent. Thanks for sharing!

Vespa Woolf (author) from Peru, South America on July 14, 2013:

BetterYourself, I have a friend who makes the pico without cilantro. Either way, it&aposs perfect when made with fresh summer tomatoes. Thanks for your comment.

Better Yourself from North Carolina on July 14, 2013:

Yummy! I love pico! I will have to try this recipe. I am not much of a fan of cilantro but it works in pico.

Vespa Woolf (author) from Peru, South America on July 14, 2013:

JenniferFantroy, pico de gallo is a great summer salsa. Enjoy and thanks for your comment!

JenniferFantroy on July 13, 2013:

Mouth watering goodness! It looks simple to make and I can taste the flavor already.

Vespa Woolf (author) from Peru, South America on June 23, 2013:

Happyboomernurse, it&aposs always nice to hear from you. How nice you have generous, garden-growing neighbors! What I wouldn&apost do to get my hand on some of those tomatoes right now. : ) Enjoy the pico de gallo and I hope you have a chance to tell me about the variations you try. Thanks for the votes! Enjoy your Sunday, Gail.

Gail Sobotkin from South Carolina on June 22, 2013:

Wow! My mouth is watering after looking at your beautiful pictures of nature&aposs bounty and the salsa and other recipes.

I love the way you organize your recipe hubs and give so many tips on how we can tweak a recipe to our own tastes. Makes me want to experiment a bit when I make it which I shall be doing when my wonderful neighbors start giving me fresh tomatoes from their bountiful gardens.

Am voting this hub up across the board except for funny. Thanks for sharing it.

emilyna on June 03, 2013:

Vespa Woolf (author) from Peru, South America on June 03, 2013:

ladydeonne, this is an economical, healthy and versatile recipe. I hope you have access to lots of garden-fresh summer tomatoes to make this salsa. Enjoy!

Deonne Anderson from Florence, SC on June 03, 2013:

Thanks for this wonderful recipe. I was drawn to your article by the beautiful picture. It&aposs a wonderful add to my menu of summer fare. I love fresh tomatoes!

Vespa Woolf (author) from Peru, South America on June 02, 2013:

epbooks, thanks for reading! Soon you&aposll be able to find fresh tomatoes to make your own homemade salsa. Enjoy!

Elizabeth Parker from Las Vegas, NV on June 02, 2013:

This looks delicious! Saw the picture and had to read on. Great hub!

Vespa Woolf (author) from Peru, South America on May 28, 2013:

InsightfulTiger, I&aposm glad you enjoyed reading about these delicious fresh salsa. Thanks for the pin and vote!

Vespa Woolf (author) from Peru, South America on May 28, 2013:

bzirkone, reading about your garden harvest makes my mouth water! Enjoy lots of fresh pico de gallo this summer!

Insightful Tiger on May 27, 2013:

I love Pico de Gallo and this recipe sounds delicious and the picture is beautiful. Pinned and voted up!

bzirkone from Kansas on May 27, 2013:

My garden is finally in for the year - onions, tomatoes, pepper and cilantro. I can hardly wait to make this recipe.

Vespa Woolf (author) from Peru, South America on May 27, 2013:

LaThing, I&aposm glad you&aposre going to try this healthy and delicious summer salsa. It&aposs perfect when made with garden-fresh tomatoes and veggies. Thank you for coming by.

Vespa Woolf (author) from Peru, South America on May 27, 2013:

c mark walker, thank you for your kind words. I hope you enjoy this delicious summer salsa!

LaThing from From a World Within, USA on May 27, 2013:

Excellent recipe! Love the freshness of it! I have to try it soon. And I am sure we will be using it throughout the summer! :)

Charles Mark Walker from Jasper Georgia on May 26, 2013:

Not only well written but picturesque

Vespa Woolf (author) from Peru, South America on May 05, 2013:

lindacee, it&aposs always nice to meet another Hubber who appreciates pico de gallo. We find the lime juice irresistible. I hope you enjoy it, too! Thanks for all your support!

Linda Chechar from Arizona on May 05, 2013:

Thought I would check out this Hub for Cinco de Mayo. I love pico de gallo -- haven&apost tried lime in mine, but I will now! Thanks for the great recipe, photos and ideas. :)

Vespa Woolf (author) from Peru, South America on May 01, 2013:

shanmarie, pico de gallo is yummy on nachos and so healthy, too. Enjoy!

Shannon Henry from Texas on May 01, 2013:

Oh, that looks so delicious! I&aposll have to try it sometime soon. I love pico de gallo on top of nachos.

Vespa Woolf (author) from Peru, South America on April 21, 2013:

Jackie Lynnley, thank you for your kind words! You&aposre right--pico de gallo is both healthy and delicious. And better yet, you can make it without salt. Enjoy!

Jackie Lynnley from the beautiful south on April 21, 2013:

If you aren&apost the best cook here you sure have me fooled! Everything you present not only looks so delicious but healthy too!

Vespa Woolf (author) from Peru, South America on April 21, 2013:

Deborah-Diane, enjoy your fresh, homemade pico de gallo! It&aposs so much better than the stuff they sell in grocery stores. I really appreciate your comment.

Deborah-Diane from Orange County, California on April 21, 2013:

My family loves pico de gallo, but I have never made it from scratch. Your recipe has inspired me! Thanks!

Vespa Woolf (author) from Peru, South America on March 01, 2013:

Lifefusion, I&aposm glad you are going to use this salsa recipe. Fresh salsa is our favorite, and it&aposs good with so many dishes, including chili! Enjoy and thank you for your comment.

Josh Woods from United States on March 01, 2013:

Without a doubt I will be making Vespawoolf&aposs Pico de Gallo. I am a salsa fanatic and the fresher the better. My family will love this. If I have any left over, which I won&apost, I might use it in some Chili. Thanks for the wonderful recipe.

titi6601 on February 25, 2013:

Vespa Woolf (author) from Peru, South America on February 24, 2013:

QueScout, so glad you enjoyed the pico de gallo! And it&aposs so healthy, too. Thank you for taking the time to leave your review.

Steve from Fiji on February 23, 2013:

Made it as indicated. Perfect flavor. I would not change a thing. Thank You.

Vespa Woolf (author) from Peru, South America on January 11, 2013:

ktrapp, I&aposm glad you&aposre going to make this pico de gallo. It&aposs even more delicious with garden fresh tomatoes. It makes my mouth water just to think of it! Thanks for coming by.

Kristin Trapp from Illinois on January 11, 2013:

Your picture of the Pico de Gallo salsa makes me so anxious for summertime and fresh tomatoes. I always enjoy fresh Pico de Gallo but have never made it myself. That&aposs going to change this coming summer thanks to your recipe and pictures!

Vespa Woolf (author) from Peru, South America on December 25, 2012:

This is a lot of fresh salsa! lol When I make it, we make enough to last a couple of meals at least. We love to eat it with everything from breakfast to dinner and in between, too. Debby Bruck, thank you for taking the time to pay me a visit and ejoy the salsa!

Debby Bruck on December 25, 2012:

Two thumbs up! You&aposre making me hungry with the bright, colorful and nutritious ingredients all mixed up in that bowl. That&aposs a mighty hefty quantity. I&aposd have to cut it back to a couple of tomatoes. All the variations sound delicious, too. I&aposm saving this page. Blessings, Debby

Vespa Woolf (author) from Peru, South America on December 05, 2012:

Todd, I think the pickled serranos are spicy enough. I know peppers vary in heat depending upon the soil, climate, seed stock, etc. But I didn&apost know serranos are particularly unpredictable. Thanks for the tip!

Wesman Todd Shaw from Kaufman, Texas on December 05, 2012:

vespawoolf - my experience is that a Serrano might be even milder than a Jalapeno. or it could be even as hot as a Habanero.

You just won&apost ever know until you&aposve ate some of the thing.

I&aposd well imagine the pickled ones to be mildest though!

Vespa Woolf (author) from Peru, South America on December 05, 2012:

Bzirkone--well, there&aposs always next year! How nice to have lots of garden tomatoes during the summer. This fresh salsa is a great way to enjoy their fresh flavor. Thank you for coming by.

bzirkone from Kansas on December 05, 2012:

Wish I&aposd seen your hub last summer when I accidentally planted about 5 too many tomato plants. I have them all blanched and frozen for now as I am not brave enough for canning - and even if I were - I don&apost have time. I will bookmark your page for future recipes.

Vespa Woolf (author) from Peru, South America on December 04, 2012:

Thanks for your meaningful comment, WesmanTodd Shaw. Yes, I know what you mean! My fingers are still burning from dicing rocoto (the chile of choice in Peru). I do think the pico is delicious salted, but if you&aposre trying to cut back on sodium it isn&apost absolutely necessary and especially when eaten with salted chips. We also eat it frequently. Thanks for the reminder about serranos! Even the canned variety are flaming hot. So would you put them in the same category with habaneros?

Wesman Todd Shaw from Kaufman, Texas on December 04, 2012:

I never stop eating and making Pico. I have it with at least half my meals, and will be enjoying some within the hour.

For whatever reason. I&aposve never salted the stuff. I guess I might try that.

I learned a while back. one must be very very careful with Serrano peppers. while Jalapenos are somewhat consistent . Serrano peppers might be somewhat mild. to flaming HOT!

At least a hundred times I&aposve made that same old mistake. rubbing my eyes after chopping peppers. When will I learn?

Vespa Woolf (author) from Peru, South America on December 01, 2012:

CZCZCZ, enjoy the salsa! It&aposs so refreshing and good for you, too. Thank you for taking the time to read and comment!

CZCZCZ from Oregon on December 01, 2012:

The main picture on this recipe hub is awesome. Recipe looks great too. I want to give this pico de Gallo a try next time I want to make my own authentic salsa at the house.

Vespa Woolf (author) from Peru, South America on November 27, 2012:

Enjoy the salsa, Georgescifo. It&aposs true, there are certain moods for each food. : )

georgescifo from India on November 27, 2012:

It seems to be quite delicious. Will try to make it home once I am in the right mood :)

Vespa Woolf (author) from Peru, South America on November 22, 2012:

Savingkathy, this dish is best when made with homegrown tomatoes, although it will also work with grocery store tomatoes. Just add garlic and plenty of lemon juice to make up for the lack of tomato flavor. : ) I&aposve also made it with canned tomatoes and was still pleased with how it turned out.

Vespa Woolf (author) from Peru, South America on November 22, 2012:

Lovedoctor, I&aposm glad you enjoy the recipe. The garden fresh ingredients are hard to resisit. Thank you for your comment!

Vespa Woolf (author) from Peru, South America on November 22, 2012:

Tammyswallow, thank you for your kind words! I enjoy the fresh ingredients and ease of preparation. I appreciate the visit. : )

Kathy Sima from Ontario, Canada on November 22, 2012:

Mmmm. Your recipes are making me hungry today! I wish I had some tomatoes in my garden to try this!

lovedoctor926 on November 22, 2012:

This looks so awesome. Thanks for sharing:)

Tammy from North Carolina on November 22, 2012:

Outstanding hub and photos! It is easy to see why this is one of the most popular hubs. I am going to check out your spagetti sauce hub too. :)

Vespa Woolf (author) from Peru, South America on November 21, 2012:

Beingwell, it is such an easy dish and so delicious! The fresh veggies make it very light and fresh, too. Enjoy!

beingwell from Bangkok on November 21, 2012:

That&aposs it. That&aposs just sooo easy! I&aposmma gonna&apos try it! Thanks for the recipe! :) Voted up and shared!

Vespa Woolf (author) from Peru, South America on November 18, 2012:

Thank you, Greensleeves! I&aposm glad you enjoyed this hub. I appreciate the comment and share, too!

Greensleeves Hubs from Essex, UK on November 18, 2012:

Very nicely written and illustrated recipe vespawoolf. Especiially good are the variations you offer for those with different tastes. A very appealing looking salsa. Voted up in four categories and shared on Pinterest. Alun.

Vespa Woolf (author) from Peru, South America on November 05, 2012:

ThelmaAlberts, you won&apost regret it! Pico de Gallo is so fresh and healthy, and you can eat it with a variety of things. Enjoy and thank you for commenting.

Thelma Alberts from Germany on November 04, 2012:

OMG! You make my mouth water and I have just eaten my lunch. I will definitely try your Pico de Gallo recipe. Voted up and shared.

Vespa Woolf (author) from Peru, South America on October 24, 2012:

CyberShelley, the salsa is especially delicious when made with garden fresh tomatoes. In a pinch we have also made it with canned tomatoes and were surprised at how delicious it was. Thank you for coming by.

Shelley Watson on October 21, 2012:

What a fantastic idea, I hadn&apost thought of salsa for some time now. This fresh salsa is so beautifully presented it requires an immediate visit to the shop! Up, useful and awesome.

Vespa Woolf (author) from Peru, South America on October 18, 2012:

Cathy Fidelibus, thank you for taking the time to read and comment. Enjoy!

Ms. Immortal from NJ on October 18, 2012:

Delicious hub, deserves a tweet and a pin. Thanks for the recipes.

Vespa Woolf (author) from Peru, South America on October 08, 2012:

TattooKitty, I just love making fresh pico from garden veggies. I&aposm glad you like it so much. Thank you for coming by!

TattooKitty from Hawaii on October 07, 2012:

I am in LOVE with this stuff! Thank you for posting an authentic recipe with a step-by-step picture guide. nicely done! Voted up!

Vespa Woolf (author) from Peru, South America on September 29, 2012:

ElleBee, I&aposm glad you enjoyed the photos and recipe. There&aposs nothing like salsa made with fresh summer veggies. Enjoy and thank you for taking the time to read and comment!

ElleBee on September 29, 2012:

Yumm! I love any kind of salsa especially pico. May need to try this recipe soon. Also, great use of pictres in this Hub! Voted up/useful.

Vespa Woolf (author) from Peru, South America on September 28, 2012:

Prettynutjob, glad you liked the photos/recipe. Thanks so much for the vote and share!

Mary from From the land of Chocolate Chips,and all other things sweet. on September 28, 2012:

Oh my goodness if this was in a book and not on a computer screen I would so be tempted to eat the page right now ha ha, voted up awesome and shared.

Vespa Woolf (author) from Peru, South America on September 28, 2012:

AudreyHowitt, thanks for giving me an update. Can&apost wait to hear what you think. enjoy the process!

Audrey Howitt from California on September 28, 2012:

Still loving this recipe--came back from the produce market and al all set to make it!

Vespa Woolf (author) from Peru, South America on September 26, 2012:

Loveofnight, I&aposm glad this inspired your dinner menu. I just love tomatillos and wish we could get them here! I tried growing them one time but it seems I don&apost have much of a green thumb. They&aposll be delicious in your pico de gallo. Thanks for taking the time to comment!

Loveofnight Anderson from Baltimore, Maryland on September 26, 2012:

I have everything that I need to make this today.I also have some tomatillos that I am going to add to it.I was just sitting around trying to figure out what to fix for lunch and now I know. Thanks

Watch the video: Pico de Gallo Tradicional (June 2022).