How to Make Tomato Pico de Gallo
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How to Make Heirloom Tomato Pico de Gallo



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.

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  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!!