Fresh Pico de Gallo
Recipe type: Appetizer
Cuisine: Southwest
Simple summer fare utilizing fresh garden ingredients!
  • 2 lbs. tomatoes (heirlooms are best)
  • ¼ c. green onion, minced
  • ½ c. white onion, finely chopped
  • ¾ c. cilantro, chopped
  • 2 medium jalapenos
  • 4-5 key limes or 2 regular limes
  • Hawaiian Red sea salt
  1. Slice tomatoes in half, remove seeds from about half of the tomatoes. Chop into ¼" - ½" pieces so that tomatoes are slightly larger than other chopped/ minced ingredients.
  2. Place chopped tomatoes into large mixing bowl.
  3. Dice green onion, white onion and cilantro. Finely chop jalapenos. Combine all with tomatoes.
  4. Add juice of two limes.
 Add 2 pinches Hawaiian Red sea salt.
  5. Taste. Add more salt if needed.
Chopped tomato should be the size gauge for all other chopped ingredients. Tomato should be largest, all others should be smaller.
Recipe by go lb. salt at