{From Garden to Table} Pico de Gallo

I was never a “tomato person” growing up.  We had a garden and I would watch my parents savor the bright red cherry tomatoes or Beefsteak tomatoes sliced and sprinkled with a bit of pepper and salt.  They tried their best to entice me but I just wouldn’t budge.  I am a rather stubborn person and it’s only now that I realize how much I was missing out on!

We bought a home a few years and, much like my parents, we immediately got to work designating an area for a garden.  Despite my initial dislike of tomatoes growing up I wanted some in the garden.  That decision would forever alter the history of me vs. the tomato.  In this fight the tomato has come out victorious, not that I’m complaining!  Tomatoes straight from the garden just don’t compare to the ones you buy at the grocery store.  The flavor, the texture…it’s just supreme!

Last year we had pounds and pounds of tomatoes which I decided to can.  They are great in stews and sauces.  This year I plan on canning tomatoes but I also plan on eating quite a few (dozen) fresh.  A quick and ridiculously delicious way to eat them is in this fresh pico de gallo, which is basically a fresh salsa but “pico de gallo” just sounds so gourmet, doesn’t it!?  This happens to be one of the recipes I demonstrated at my {From Garden to Table} cooking class last weekend!  Enjoy!

Pico de Gallo

  • 4 large tomatoes
  • 1 red or yellow onion
  • 1 jalapeño
  • 1 bunch of cilantro
  • 1 lime
  • Salt and pepper

Slice the tomatoes in half and de-seed them.  Place in a medium bowl.  Next, dice the onion and add to the tomato.  Finely dice the jalapeño and add to the bowl as well.  The seeds are where the heat is so you can choose to add as much or as little as you like.  Chop the cilantro and add with the rest of the vegetables.  Juice the lime into the bowl and last, add salt and pepper.  Toss to incorporate and serve immediately or store in the refrigerator for a few days.  Serve with chips or use it to freshen up a burger, grilled chicken, or fish!

Getting ready to grill this summer? Check out Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France CheeseRösle,Emile HenryRouxbe and ManPans for some other great grilling recipes!


  1. This looks wonderful! I finally started liking tomatoes this last time I was pregnant. wahoo

  2. Tomatoes are not easily grown in my region of the country, so reading your post gave me a severe case of Tomato Envy. Thanks for sharing a burst of summer with us on this chilly morning.

  3. I love growing my own tomatoes and then just going at them as if it was an apple! :))

    Love that pico de gallo… the photo is very tempting! Only if it wasn’t midnight already. :/

  4. There is really nothing better than tomatoes fresh from the garden, is there? This pico de gallo is the perfect way to highlight their sweet flavor. I’d love if you would consider sharing this in the online Get Grillin’ & summer bbq event I’m hosting (it’s appetizer week).

  5. This pico de gallo look awesome! Thanks for entering it into Get Grillin’ 🙂

  6. Camille Brady says:

    I can’t wait to make this! It looks SO easy and SO yummy! I love the backing to this picture too….looks like a wooden bench….SO perfect for the “garden” themed recipe! Love it!

  7. Camille Brady says:

    Also, how long does this salsa last? Can it be frozen? Does it only last in the fridge for a week or so?

    • I would say it only lasts in the fridge for about a week. I wouldn’t freeze it unless you were going to cook with it. The texture will change. I’m working on canning salsa so when I learn I will let you know!


  1. […] using their products.  I was particularly smitten with their fresh salsa.  I still really love my pico de gallo but I was quite pleased at the flavor and freshness of their salsa.  While I thoroughly enjoyed […]

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