Make Salsa and Pico de Gallo with Fresh, Homegrown Ingredients

Organic gardener Jeanne Nolan and chef Nicole Putzel show us what’s possible (and delicious) for local gardeners – even if you don’t have much space.

This year, one of our two raised beds was devoted to growing the ingredients for salsa. We planted jalapeno and serrano peppers, green tomatillo, tomatoes and cilantro. Now it’s time to enjoy the fruits of our labors.

Get the recipe for peach salsa here.

Below, Putzel demonstrates how to make pico de gallo.

Mild Pico de Gallo (print this recipe)

Prep Time: 10 minutes 

Total Time: 10 minutes

Yield: About 3 1/2 cups


• 1 onion, chopped (1 cup)

• 2 shishito pepper, seeded + chopped (or use jalapenos)

• 2 cups chopped tomatoes (amount of tomatoes varies depending on size and variety)

• 1/4 cup cilantro

• juice of 1 lime

• 1/2 teaspoon sea salt

• 1/2 teaspoon of freshly ground pepper


Simply mix all ingredients together and enjoy with tortilla chips or as a garnish with grilled fish, chicken or steak.

Related stories:

Harvest Time for Onions, Garlic – and Dandelions

Wild Weather Gardening: How to Garden with Excessive Rain and Heat

Some Gardens Thriving Despite Cold, Near-Record Rainfall

How to Plant Your Own Salsa Garden

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