Antioxidant Summer Salsa

Dear Leah Renee, 
I usually purchase all my condiments because I’m kind of intimidated to do it myself. Salsa doesn’t seems too hard but I don’t know where to start.  Do you have a recipe you like?  Thanks! ~Lilly, MI
I just love making my own condiments at home.  We don’t always have time, the ingredients on hand, or the no-how, but with just a little planning and preparation you can make your own in no time! You’re right, homemade salsa is pretty easy, especially pico de gallo.  What makes it taste the best is the quality and ripeness of the tomatoes you use.  Depending on the season you’ll find the sweetness of the salsa will vary.
Tomato varieties
For this recipe, I used better boy tomatoes.  My personal favorite are heirloom tomatoes (you can use beefsteak red heirlooms for this recipe), but those are not always available.  Roma are a good option too.  Always organic when possible!
Chopping pico de gallo
Here’s what else you’ll need including those yummy tomatoes, pico de gallo ingredients:  
  • 2 medium tomatoes, diced
  • 1 red onion, finely chopped
  • 1/2 fresh jalapeno pepper, seeded and finely chopped
  • 1/4 cup chopped fresh cilantro
  • 2 tsp white wine vinegar
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp sea salt
  • pepper to taste
  • squeeze of fresh lime

pico de gallo in progress


In a medium bowl, combine all your chopped and diced ingredients.  Add garlic and onion powder followed by salt, pepper, and squeeze of lime.  With a spoon, stir until all ingredients are nicely mixed together.


  • When chopping tomatoes, all juices that naturally get onto the cutting board are to be poured in with the tomatoes themselves.  This gives the pico de gallo extra flavor and heartiness.
  • This recipe can be served chilled or left out for a while at room temperature.  Tomatoes provide the most beneficial antioxidant, lycopene, at room temperature or cooked.

pico de gallo salsa finished

Serve with homemade tortilla chips and you’re good to go!


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