7 0

How to Make Heirloom Tomato Pico de Gallo

Share

Whenever you have a party I bet there's a pretty good chance that chips and salsa are involved. After all, everyone loves them and few things are easier than opening a jar of salsa. However, instead of buying salsa for your next shindig, I beg you to pull out a knife, a cutting board, and the few basic ingredients needed to make your own fresh version.

I made an enormous batch of Heirloom Tomato Pico de Gallo for the shooting of this video and afterwards I ended up on the couch with the bowl in my lap and two kids tucked in next to me, each of us clutching a spoon, foregoing the chips and shoveling the salsa right into our mouths.

If you can't find heirloom tomatoes at your local farmers' market try your grocery. Those multi-colored, meaty jewels are just waiting to be diced up and form the foundation of this perfect salsa. Watch the video and I'll show you how to whip it up.

Related Recipes

Comments






  1. Diana

    July 4, 2013 at 12:10 pm

    Looks so easy and delicious !

  2. Nancy Hiebert

    June 25, 2013 at 2:31 pm

    Fantastic !!

  3. cc

    June 20, 2013 at 3:29 am

    the heat actually comes from the membrane, not the seeds. Love your videos. We grow every type of pepper…inside and outside.

  4. Catherine

    June 18, 2013 at 2:49 pm

    Looks delicious! What type of chili did you use in the video?

  5. Amy

    June 18, 2013 at 12:31 pm

    Wow I never new that about the cilantro stems. Tanks for the tip!

  6. Jessica

    June 18, 2013 at 11:42 am

    YUM! I love heirloom tomatoes. Here in NH, we have some time before they are ripe but when they are, I’ll be making this for certain!

  7. Cathy Pollak ~ Noble Pig

    June 18, 2013 at 11:00 am

    I am so lucky to live in the countryside where farmstands trump markets. However, in Oregon our Heirloom tomatoes wont be ready until late summer but you better believe I will be making this!!