Fresh from the Garden – Pico De Gallo

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chips and salsaWhen I am planning my summer garden I make sure it includes, tomatoes, peppers, and herbs. Not only are these vegetables fairly easy to grow but they are the main ingredients for one of my favorite summer recipes! There is nothing better than having fresh salad as a side dish or appetizer for any summer meal. Check out my very special fresh Pico De Gallo recipe below. It tastes best when you grow the vegetables yourself.

Pico de Gallo Fresh Salsa Recipe


  • 4-5 plum or Roma tomatoes, diced
  • ⅓ cup red onion, finely diced
  • ½ of a jalapeño, seeded (or unseeded, if you want extra heat)
  • 2-4 tablespoons fresh cilantro, finely minced
  • 1 green pepper
  • Juice from ½ a lime (Sometimes I add red wine vinegar for the acid as well)
  • 1 garlic clove
  • Sea salt to taste
  • ½ tsp coriander (optional)
  • 1 tsp Sugar (optional)


  1. Toss the diced tomatoes and onion in a bowl, and add in the minced jalapeño and cilantro.
  2. Start with your clove of peeled garlic and start mincing it like you normally would.
  3. But keep going. Make those garlic bits smaller and smaller.
  4. Sprinkle some sea salt on top of your minced bits. And mince some more.
  5. Now, take the edge of your knife and proceed to smash the minced garlic into the cutting board. We’re shooting for pulverized garlic here.
  6. Add the garlic pulp to the rest of the ingredients.
  7. Squeeze on the lime juice, sprinkle in some salt, and taste and adjust as needed.


You can serve your homemade pico de gallo immediately, or store it in the fridge for a while too. I’ve found sometimes letting it sit for a while improves the flavors as they have a chance to meld. You will want to eat it within 4 days.

Written By

Olivia Patchel, N.C. Cooperative ExtensionOlivia PatchelArea Agent, Family and Consumer Sciences Call Olivia E-mail Olivia N.C. Cooperative Extension, Currituck County Center
Updated on Apr 9, 2020
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