Grocery store salsas are just not the same. The key here is using the ripest freshest tomatoes. I used some on the vine tomatoes that I deseeded to avoid a watery mess of a salsa.

Pico de Gallo

Prep time: 15 minutes
Cook time: 0 minutes
Total time: 15 minutes
Yield: 4 servings



  • 4 ripe tomatoes, deseeded and roughly chopped
  • 1 small white onion, finely chopped
  • ½ cup cilantro, roughly chopped
  • 1 Serrano pepper, minced
  • Juice of ½ a lime
  • ¼ teaspoon cumin
  • ¼ teaspoon garlic powder
  • Salt and pepper to taste


Toss everything together until well combined. Serve with chips, eggs, tacos or whatever your heart desires!