Pico de Gallo

Makes about 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!

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