Recipe of the Week: Garden Season Pico de Gallo (Cold Salsa), by L.H.

An easy and flavorful summertime garden treat. We eat it on our tacos and burritos. We eat it on the side of cottage cheese. We dip celery/carrot sticks and tortilla chips in it. It wonderfully tops a bowl of fresh shredded lettuce. Shoot, we sometimes just eat it out of the bowl with a spoon. It’s good stuff.


  • 6 large garden tomatoes, chopped small
  • (or) 4-5 cups smaller garden tomatoes such as cherries or romas (measured before chopping)
  • 1/2 cup finely diced red onions
  • 1 large medium-to-hot pepper such as jalapeno, habanero, Serrano etc., chopped fine
  • 3 cloves garlic, minced
  • 2 Tbsp. any vinegar
  • 2 Tbsp. chopped fresh basil, or 1 Tbsp. dried
  • Salt and fresh-cracked pepper to taste


  1. Mix all ingredients in bowl in order given; stir well and adjust seasonings to taste.
  2. Cover and refrigerate at least 3 hours to allow flavors to meld.

Note: Play with the pepper, onion, and vinegar flavors to suit what you’re growing in your garden and your family’s tastes. It’s all good.

We grow Garden Salsa peppers and Juliet (kind of like small Roma) tomatoes for this and usually use red onions but sometimes yellow or green onions; and I usually use plain ol’ cider vinegar but sometimes red wine vinegar or even balsamic for a different depth of flavor. You really can’t mess this up with whatever you have around to make it with.

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