Pico de Gallo

This is a fresh tomato salsa. It can be made just the way you like it. Add more or less jalapeño to control how spicy you like your food. Remember that raw onion and raw garlic add a little heat.

Makes 4 servings


  • ¾ pound tomatoes (about 2 medium), seeded and finely diced (1 ½  cups)

  • ¼  cup chopped fresh cilantro

  • ½ cup finely chopped red onion

  • 1-2 cloves garlic, crushed

  • 1 T finely diced jalapeño (more or less, depending on how hot you like your salsa)

  • ½  to 1 lime, juiced

  • ½ t fine salt, or 1 t kosher salt


  1. Prep all the ingredients.

  2. Fold all ingredients together in a plastic, glass or ceramic bowl.

  3. Eat immediately or cover and refrigerate. Eat within 2 days.

Note: have an adult help you with dicing the jalapeño. Make sure to wash hands well after touching them, keeping your hands away from eyes and nose.