Best Authentic Pico de Gallo (Fresh Salsa) Recipe

Vespa's recipes have appeared in "Midwest Living" and "Taste of Home". She belongs to Cook's Recipe Testers for "Cook's Illustrated".

Pico de Gallo (Fresh Salsa)

Pico de Gallo (Fresh Salsa)

How to Make Fresh Mexican Salsa

Also known as fresh salsa, salsa fresca or Mexican salsa, pico de gallo is one of our favorite ways to enjoy summer's bounty. Fresh tomatoes are the star player in this dish, so flavorful tomatoes are important for the best quality salsa. Heirloom tomatoes are a particularly welcome addition, as are other garden-fresh or homegrown varieties. Nothing says summer like steaks on the grill, dinner under the stars and a big bowl of pico de gallo!

Best of all, you can have Pico de Gallo on the table in less than 20 minutes, so there's plenty of time to enjoy the gorgeous day. What's so special about this salsa? Green onion intensifies garden-fresh flavor, and Key lime juice imparts unique tanginess. And since Key limes are Mexican in origin, they give this salsa authentic flavor.

This basic recipe is so versatile that it can be tailored to suit any taste. Add mango for a touch of sweetness or fire-roasted chiles for a smoky flavor profile. The sky's the limit! So are you ready for a quick, fresh, nutritious snack? Then let's get started.

Table of Contents

  • Tips for Making Salsa
  • Recipe: The Best Authentic Pico de Gallo
  • Photo Tutorial: How to Make Pico de Gallo
  • Variations
  • How to Eat Pico de Gallo

Tips for Making Salsa

  • For mild pico de gallo, try yellow or orange bell peppers instead of hot peppers. For medium-spicy salsa, choose jalapeños. Serrano peppers are a good choice for very spicy salsa. For fiery hot pico de gallo, experiment with habaneros.
  • Be very careful when handling hot peppers! See the Scoville Scale for more information on choosing hot peppers.
  • Key limes (also called Mexican or West Indian limes) impart tangy assertiveness to this special salsa. Since limes vary in tartness, first try half of the lime juice called for in the recipe.
  • Vary the amount of cilantro you use according to taste. (Cilantro is also called Chinese parsley or coriander.) Some prefer more, others less. If you don't enjoy cilantro, omit it.
  • Vidalia onions add pleasant sweetness to the salsa. If your onions are too strong or you don't enjoy the flavor of raw onion, rinse after chopping. Still too strong? Try soaking chopped onions in white vinegar or lime juice for 10 minutes. Strain before adding to salsa.
  • Kosher salt's clean flavor adds delicious briny-ness to fresh vegetables.
  • If serving pico de gallo with salted tortilla chips, decrease salt in the recipe to one teaspoon.
  • Choose the freshest tomatoes that are both ripe and firm. Save soft, overly ripe tomatoes for The Best Homemade Mexican Salsa, a delicious cooked salsa.
  • To enjoy pico de gallo in the wintertime, substitute canned tomatoes for the fresh. You'll still be happy with the results.
  • Seed half the tomatoes so the pico doesn't drown in its own juices.
  • To keep pico de gallo fresh for several hours, chop all veggies and store them in an airtight container in the refrigerator until ready to use. Add lime juice, oil and salt just before serving.
  • Don't limit pico de gallo to only Mexican food. It is delicious spooned over scrambled eggs, pot roast or even salad!

The Best Authentic Pico de Gallo

Cook Time

Prep timeReady inYields

20 min

20 min

4 cups of salsa


  • 2 pounds (about 1 kilo) tomatoes, ripe but firm
  • 1/4 cup green onion, minced
  • 1/2 cup Vidalia onions, chopped finely
  • 1/2–3/4 cup cilantro, chopped
  • 1–2 hot peppers (to taste), finely minced
  • 4–5 Key limes
  • 1–2 garlic cloves, minced or pressed (optional)
  • 2 teaspoons kosher salt
  • 2 teaspoons extra virgin olive oil


  1. Slice tomatoes in half. Remove seeds from about half of the tomatoes. Chop as seen below. I prefer to finely chop the tomatoes, so the tomato chunks are slightly larger than the other diced ingredients. Pour them into a large mixing bowl.
  2. Dice the green onion, Vidalia onion and cilantro. Finely mince the hot peppers. Combine with the tomatoes.
  3. Add pressed garlic cloves to the salsa.
  4. Using a lime juicer, squeeze the juice of two limes into the salsa. Taste before adding the rest of the lime juice. Sprinkle with salt; drizzle with olive oil. Stir well.
  5. Serve with tortilla chips or your favorite meal.


  • Add one can of drained black beans, one can of drained corn, freshly ground black pepper and a pinch of ground cumin for Texas-style pico de gallo.
  • For tropical salsa: add one mango, finely chopped.
  • Roasted green chiles will give your pico a New Mexico flare. Fire-roasted chiles will give it a smoky flavor profile.
  • Try adding 1 cup of diced peaches, watermelon or cantaloupe for slightly sweet salsa.
  • One small avocado, diced, makes a creamy addition to fresh pico de gallo. Or try The Best Authentic Guacamole.
Delicious Fresh Salsa

Delicious Fresh Salsa

How to Eat Pico de Gallo

  • Serve with chips as a refreshing appetizer or side dish.
  • As a no-fat alternative to butter, sprinkle pico de gallo on baked potatoes.
  • Sprinkle over grilled chicken breasts, tacos or fajitas.
  • Spoon pico de gallo over scrambled eggs.
  • Stir into still-hot Mexican rice for a touch of freshness.


Cynthia Zirkwitz from Vancouver Island, Canada on July 10, 2018:

There is nothing more delicious and refreshing than pico de gallo after a hot morning in the garden! This is a comprehensive recipe with so many options and how-tos- perfect!

poetryman6969 on March 24, 2015:

Love the name and the way this dish looks.

Vespa Woolf (author) from Peru, South America on February 14, 2015:

Sounds delicious gurbani!

gurbani on February 13, 2015:

Recipe sounds very interesting. To make salsa more healthy without compromising taste it's better option to pick nutritional ingredients like black beans, chickpeas, kale and many other as per taste.

monia ben saad from In my Dream on December 02, 2014:

nice looking and it seems healthy recipe

Shinichi Mine from Tokyo, Japan on October 08, 2014:

OH yum yum yum! I could probably go through an entire bowl of this.

Vespa Woolf (author) from Peru, South America on August 10, 2014:

Thanks peachpurple!

peachy from Home Sweet Home on August 10, 2014:

you know, you can publish a recipe book and make millions, great photos

Vespa Woolf (author) from Peru, South America on June 15, 2014:

Torrs13, how nice that your dad makes good pico de gallo. I also have acid reflux and have to watch the level of spiciness. But it's such a healthy and refreshing salad. It's nice to meet you on HP!

Tori Canonge from North Carolina on June 15, 2014:

My dad makes really good Pico de Gallo. Our family would eat it all up in less than a day because it's so delicious. He used a recipe that is very similar to the one you provided. Since I get acid reflux, I prefer to avoid anything super spicy so I appreciate the fact that you recommended what peppers to use if you want a milder version. I still like salsa but I just don't like it hot. Pinning this one!

Vespa Woolf (author) from Peru, South America on April 29, 2014:

Rajan Jolly, how interesting that you make a similar salsa in India. The ingredients sound very tempting. Yes, there is a Hub for the spaghetti sauce recipe. Just click on the link and it will take you there.

Rajan Singh Jolly from From Mumbai, presently in Jalandhar, INDIA. on April 28, 2014:

Vespa, the salsa looks very tempting more so since we also make this (and call this Kachumar) with a slight difference like including cucumber, cabbage, red chillies, boiled potatoes.

The spaghetti sauce has me drooling. It looks awesome. I hope you make a hub on how to make it.

Voted up, awesome and rated a 5 star.

Vespa Woolf (author) from Peru, South America on January 23, 2014:

Peachpurple, thank you for coming by!

peachy from Home Sweet Home on January 22, 2014:

you sure are good at recipes. I love the way you produce yr hub. Simply awesome salsa

Vespa Woolf (author) from Peru, South America on November 11, 2013:

Hi StellaSee! Pico de gallo is so easy and much more delicious when homemade. Enjoy and thank you!

StellaSee from California on November 10, 2013:

Hi vespa, I am SO going to try this recipe, probably would save me some money too since I don't have to buy it at the store as often. Thanks for sharing!

Vespa Woolf (author) from Peru, South America on October 14, 2013:

Irish Shrew, I agree...this pico de gallo is a versatile and delicious summer treat. Thank you for taking the time to comment on this recipe!

Ro from Midwest on October 12, 2013:

Have made this recipe, or variation, for about 5 years. However, I didn't add as many limes or the two kinds of onions. I will now. Thank you for the recipe as well as the descriptive that came with! I could consume this tasty treat on everything! Try stir frying chicken and dumping this on the browned meat. Yum.

Vespa Woolf (author) from Peru, South America on September 07, 2013:

bestentryDSLR, pico is the best: quick, healthy and delicious rolled into one!

bestentryDSLR on September 05, 2013:

I think that I'm going to get a heart attack. I love pico! Voted up!

Vespa Woolf (author) from Peru, South America on August 17, 2013:

Soulfully, how nice you can get your hands on homegrown tomatoes! I also don't enjoy a too spicy experience. Depending on the heat of the jalapeno, one shouldn't make the salsa uneatable and it adds such nice flavor. I hope you enjoy!

soulfully on August 16, 2013:

My aunty grows her own tomatoes so I'll have no problem getting a fresh batch of those. Thank you very much for the salsa recipe. I think I'll try the bell peppers instead of hot peppers. I've never been a fan of spicy foods; I don't mind it being mildly spicy, but as soon as I can't feel my tongue, it spoils the experience for me.

Vespa Woolf (author) from Peru, South America on August 01, 2013:

brenda12lynette, it's a great little lime juicer, isn't it?? I first saw this type of lime juicer in Peru and now I wouldn't want to use anything else. I hope you can make your own homemade pico de gallo sometime...it's so easy and delicious on many foods. Thanks for your comment!

brenda12lynette from Utah on July 31, 2013:

I think I have that same lime juicer! I love it! Also, your salsa looks delicious! I especially like all the variations. I would have never thought of adding watermelon! Great hub!!

Vespa Woolf (author) from Peru, South America on July 21, 2013:

Danette Watt, your three pepper pico de gallo sounds very delicious! Thanks for taking the time to comment and vote.

Danette Watt from Illinois on July 21, 2013:

I love pico de gallo! Thanks for the recipe. I use 3 types of peppers, jalapeno, serrano and anaheim. Since no one else likes it at my house, Iget to eat it all by myself! Voted up

Vespa Woolf (author) from Peru, South America on July 21, 2013:

Wabash annie, thank you for your kind words. I hope you can try this delicious fresh salsa sometime. Thanks for your comment.

wabash annie from Colorado Front Range on July 20, 2013:

This hub is wonderful with great ideas and recipes. The pictures, graphics, and organization are all excellent. Thanks for sharing!

Vespa Woolf (author) from Peru, South America on July 14, 2013:

BetterYourself, I have a friend who makes the pico without cilantro. Either way, it's perfect when made with fresh summer tomatoes. Thanks for your comment.

Better Yourself from North Carolina on July 14, 2013:

Yummy! I love pico! I will have to try this recipe. I am not much of a fan of cilantro but it works in pico.

Vespa Woolf (author) from Peru, South America on July 14, 2013:

JenniferFantroy, pico de gallo is a great summer salsa. Enjoy and thanks for your comment!

JenniferFantroy on July 13, 2013:

Mouth watering goodness! It looks simple to make and I can taste the flavor already.

Vespa Woolf (author) from Peru, South America on June 23, 2013:

Happyboomernurse, it's always nice to hear from you. How nice you have generous, garden-growing neighbors! What I wouldn't do to get my hand on some of those tomatoes right now. : ) Enjoy the pico de gallo and I hope you have a chance to tell me about the variations you try. Thanks for the votes! Enjoy your Sunday, Gail.

Gail Sobotkin from South Carolina on June 22, 2013:

Wow! My mouth is watering after looking at your beautiful pictures of nature's bounty and the salsa and other recipes.

I love the way you organize your recipe hubs and give so many tips on how we can tweak a recipe to our own tastes. Makes me want to experiment a bit when I make it which I shall be doing when my wonderful neighbors start giving me fresh tomatoes from their bountiful gardens.

Am voting this hub up across the board except for funny. Thanks for sharing it.

Hub Hugs,


emilyna on June 03, 2013:

I like it,very~~~~~:)

Vespa Woolf (author) from Peru, South America on June 03, 2013:

ladydeonne, this is an economical, healthy and versatile recipe. I hope you have access to lots of garden-fresh summer tomatoes to make this salsa. Enjoy!

Deonne Anderson from Florence, SC on June 03, 2013:

Thanks for this wonderful recipe. I was drawn to your article by the beautiful picture. It's a wonderful add to my menu of summer fare. I love fresh tomatoes!

Vespa Woolf (author) from Peru, South America on June 02, 2013:

epbooks, thanks for reading! Soon you'll be able to find fresh tomatoes to make your own homemade salsa. Enjoy!

Elizabeth Parker from Las Vegas, NV on June 02, 2013:

This looks delicious! Saw the picture and had to read on. Great hub!

Vespa Woolf (author) from Peru, South America on May 28, 2013:

InsightfulTiger, I'm glad you enjoyed reading about these delicious fresh salsa. Thanks for the pin and vote!

Vespa Woolf (author) from Peru, South America on May 28, 2013:

bzirkone, reading about your garden harvest makes my mouth water! Enjoy lots of fresh pico de gallo this summer!

Insightful Tiger on May 27, 2013:

I love Pico de Gallo and this recipe sounds delicious and the picture is beautiful. Pinned and voted up!

bzirkone from Kansas on May 27, 2013:

My garden is finally in for the year - onions, tomatoes, pepper and cilantro. I can hardly wait to make this recipe.

Vespa Woolf (author) from Peru, South America on May 27, 2013:

LaThing, I'm glad you're going to try this healthy and delicious summer salsa. It's perfect when made with garden-fresh tomatoes and veggies. Thank you for coming by...

Vespa Woolf (author) from Peru, South America on May 27, 2013:

c mark walker, thank you for your kind words. I hope you enjoy this delicious summer salsa!

LaThing from From a World Within, USA on May 27, 2013:

Excellent recipe! Love the freshness of it! I have to try it soon..... And I am sure we will be using it throughout the summer! :)

Thanks for sharing......

Charles Mark Walker from Jasper Georgia on May 26, 2013:

Not only well written but picturesque

Vespa Woolf (author) from Peru, South America on May 05, 2013:

lindacee, it's always nice to meet another Hubber who appreciates pico de gallo. We find the lime juice irresistible. I hope you enjoy it, too! Thanks for all your support!

Linda Chechar from Arizona on May 05, 2013:

Thought I would check out this Hub for Cinco de Mayo. I love pico de gallo -- haven't tried lime in mine, but I will now! Thanks for the great recipe, photos and ideas. :)

Vespa Woolf (author) from Peru, South America on May 01, 2013:

shanmarie, pico de gallo is yummy on nachos and so healthy, too. Enjoy!

Shannon Henry from Texas on May 01, 2013:

Oh, that looks so delicious! I'll have to try it sometime soon. I love pico de gallo on top of nachos.

Vespa Woolf (author) from Peru, South America on April 21, 2013:

Jackie Lynnley, thank you for your kind words! You're right--pico de gallo is both healthy and delicious. And better yet, you can make it without salt. Enjoy!

Jackie Lynnley from the beautiful south on April 21, 2013:

If you aren't the best cook here you sure have me fooled! Everything you present not only looks so delicious but healthy too!

Vespa Woolf (author) from Peru, South America on April 21, 2013:

Deborah-Diane, enjoy your fresh, homemade pico de gallo! It's so much better than the stuff they sell in grocery stores. I really appreciate your comment.

Deborah-Diane from Orange County, California on April 21, 2013:

My family loves pico de gallo, but I have never made it from scratch. Your recipe has inspired me! Thanks!

Vespa Woolf (author) from Peru, South America on March 01, 2013:

Lifefusion, I'm glad you are going to use this salsa recipe. Fresh salsa is our favorite, and it's good with so many dishes, including chili! Enjoy and thank you for your comment.

Josh Woods from United States on March 01, 2013:

Without a doubt I will be making Vespawoolf's Pico de Gallo. I am a salsa fanatic and the fresher the better. My family will love this. If I have any left over, which I won't, I might use it in some Chili. Thanks for the wonderful recipe.

titi6601 on February 25, 2013:

Great hub!

Vespa Woolf (author) from Peru, South America on February 24, 2013:

QueScout, so glad you enjoyed the pico de gallo! And it's so healthy, too. Thank you for taking the time to leave your review.

Steve from Fiji on February 23, 2013:

Made it as indicated. Perfect flavor. I would not change a thing. Thank You.

Vespa Woolf (author) from Peru, South America on January 11, 2013:

ktrapp, I'm glad you're going to make this pico de gallo. It's even more delicious with garden fresh tomatoes. It makes my mouth water just to think of it! Thanks for coming by.

Kristin Trapp from Illinois on January 11, 2013:

Your picture of the Pico de Gallo salsa makes me so anxious for summertime and fresh tomatoes. I always enjoy fresh Pico de Gallo but have never made it myself. That's going to change this coming summer thanks to your recipe and pictures!

Vespa Woolf (author) from Peru, South America on December 25, 2012:

This is a lot of fresh salsa! lol When I make it, we make enough to last a couple of meals at least. We love to eat it with everything from breakfast to dinner and in between, too. Debby Bruck, thank you for taking the time to pay me a visit and ejoy the salsa!

Debby Bruck on December 25, 2012:

Two thumbs up! You're making me hungry with the bright, colorful and nutritious ingredients all mixed up in that bowl. That's a mighty hefty quantity. I'd have to cut it back to a couple of tomatoes. All the variations sound delicious, too. I'm saving this page. Blessings, Debby

Vespa Woolf (author) from Peru, South America on December 05, 2012:

Todd, I think the pickled serranos are spicy enough. I know peppers vary in heat depending upon the soil, climate, seed stock, etc. But I didn't know serranos are particularly unpredictable. Thanks for the tip!

Wesman Todd Shaw from Kaufman, Texas on December 05, 2012:

vespawoolf - my experience is that a Serrano might be even milder than a Jalapeno...or it could be even as hot as a Habanero.

You just won't ever know until you've ate some of the thing.

I'd well imagine the pickled ones to be mildest though!

Vespa Woolf (author) from Peru, South America on December 05, 2012:

Bzirkone--well, there's always next year! How nice to have lots of garden tomatoes during the summer. This fresh salsa is a great way to enjoy their fresh flavor. Thank you for coming by.

bzirkone from Kansas on December 05, 2012:

Wish I'd seen your hub last summer when I accidentally planted about 5 too many tomato plants. I have them all blanched and frozen for now as I am not brave enough for canning - and even if I were - I don't have time. I will bookmark your page for future recipes.

Vespa Woolf (author) from Peru, South America on December 04, 2012:

Thanks for your meaningful comment, WesmanTodd Shaw. Yes, I know what you mean! My fingers are still burning from dicing rocoto (the chile of choice in Peru). I do think the pico is delicious salted, but if you're trying to cut back on sodium it isn't absolutely necessary and especially when eaten with salted chips. We also eat it frequently. Thanks for the reminder about serranos! Even the canned variety are flaming hot. So would you put them in the same category with habaneros?

Wesman Todd Shaw from Kaufman, Texas on December 04, 2012:

I never stop eating and making Pico...I have it with at least half my meals, and will be enjoying some within the hour.

For whatever reason...I've never salted the stuff. I guess I might try that.

I learned a while back...one must be very very careful with Serrano peppers...while Jalapenos are somewhat consistent ...Serrano peppers might be somewhat mild...to flaming HOT!

At least a hundred times I've made that same old mistake...rubbing my eyes after chopping peppers. When will I learn?

Vespa Woolf (author) from Peru, South America on December 01, 2012:

CZCZCZ, enjoy the salsa! It's so refreshing and good for you, too. Thank you for taking the time to read and comment!

CZCZCZ from Oregon on December 01, 2012:

The main picture on this recipe hub is awesome. Recipe looks great too. I want to give this pico de Gallo a try next time I want to make my own authentic salsa at the house.

Vespa Woolf (author) from Peru, South America on November 27, 2012:

Enjoy the salsa, Georgescifo. It's true, there are certain moods for each food. : )

georgescifo from India on November 27, 2012:

It seems to be quite delicious. Will try to make it home once I am in the right mood :)

Vespa Woolf (author) from Peru, South America on November 22, 2012:

Savingkathy, this dish is best when made with homegrown tomatoes, although it will also work with grocery store tomatoes. Just add garlic and plenty of lemon juice to make up for the lack of tomato flavor. : ) I've also made it with canned tomatoes and was still pleased with how it turned out.

Vespa Woolf (author) from Peru, South America on November 22, 2012:

Lovedoctor, I'm glad you enjoy the recipe. The garden fresh ingredients are hard to resisit. Thank you for your comment!

Vespa Woolf (author) from Peru, South America on November 22, 2012:

Tammyswallow, thank you for your kind words! I enjoy the fresh ingredients and ease of preparation. I appreciate the visit. : )

Kathy Sima from Ontario, Canada on November 22, 2012:

Mmmm. Your recipes are making me hungry today! I wish I had some tomatoes in my garden to try this!

lovedoctor926 on November 22, 2012:

This looks so awesome. Thanks for sharing:)

Tammy from North Carolina on November 22, 2012:

Outstanding hub and photos! It is easy to see why this is one of the most popular hubs. I am going to check out your spagetti sauce hub too. :)

Vespa Woolf (author) from Peru, South America on November 21, 2012:

Beingwell, it is such an easy dish and so delicious! The fresh veggies make it very light and fresh, too. Enjoy!

beingwell from Bangkok on November 21, 2012:

That's it??!!! That's just sooo easy! I'mma gonna' try it! Thanks for the recipe! :) Voted up and shared!

Vespa Woolf (author) from Peru, South America on November 18, 2012:

Thank you, Greensleeves! I'm glad you enjoyed this hub. I appreciate the comment and share, too!

Greensleeves Hubs from Essex, UK on November 18, 2012:

Very nicely written and illustrated recipe vespawoolf. Especiially good are the variations you offer for those with different tastes. A very appealing looking salsa. Voted up in four categories and shared on Pinterest. Alun.

Vespa Woolf (author) from Peru, South America on November 05, 2012:

ThelmaAlberts, you won't regret it! Pico de Gallo is so fresh and healthy, and you can eat it with a variety of things. Enjoy and thank you for commenting.

Thelma Alberts from Germany on November 04, 2012:

OMG! You make my mouth water and I have just eaten my lunch. I will definitely try your Pico de Gallo recipe. Voted up and shared.

Vespa Woolf (author) from Peru, South America on October 24, 2012:

CyberShelley, the salsa is especially delicious when made with garden fresh tomatoes. In a pinch we have also made it with canned tomatoes and were surprised at how delicious it was. Thank you for coming by.

Shelley Watson on October 21, 2012:

What a fantastic idea, I hadn't thought of salsa for some time now. This fresh salsa is so beautifully presented it requires an immediate visit to the shop! Up, useful and awesome.

Vespa Woolf (author) from Peru, South America on October 18, 2012:

Cathy Fidelibus, thank you for taking the time to read and comment. Enjoy!

Ms. Immortal from NJ on October 18, 2012:

Delicious hub, deserves a tweet and a pin. Thanks for the recipes.

Vespa Woolf (author) from Peru, South America on October 08, 2012:

TattooKitty, I just love making fresh pico from garden veggies. I'm glad you like it so much. Thank you for coming by!

TattooKitty from Hawaii on October 07, 2012:

I am in LOVE with this stuff! Thank you for posting an authentic recipe with a step-by-step picture guide...nicely done! Voted up!

Vespa Woolf (author) from Peru, South America on September 29, 2012:

ElleBee, I'm glad you enjoyed the photos and recipe. There's nothing like salsa made with fresh summer veggies. Enjoy and thank you for taking the time to read and comment!

ElleBee on September 29, 2012:

Yumm! I love any kind of salsa especially pico. May need to try this recipe soon. Also, great use of pictres in this Hub! Voted up/useful.

Vespa Woolf (author) from Peru, South America on September 28, 2012:

Prettynutjob, glad you liked the photos/recipe. Thanks so much for the vote and share!

Mary from From the land of Chocolate Chips,and all other things sweet. on September 28, 2012:

Oh my goodness if this was in a book and not on a computer screen I would so be tempted to eat the page right now ha ha, voted up awesome and shared.

Vespa Woolf (author) from Peru, South America on September 28, 2012:

AudreyHowitt, thanks for giving me an update. Can't wait to hear what you think...enjoy the process!

Audrey Howitt from California on September 28, 2012:

Still loving this recipe--came back from the produce market and al all set to make it!

Vespa Woolf (author) from Peru, South America on September 26, 2012:

Loveofnight, I'm glad this inspired your dinner menu. I just love tomatillos and wish we could get them here! I tried growing them one time but it seems I don't have much of a green thumb. They'll be delicious in your pico de gallo. Thanks for taking the time to comment!

Loveofnight Anderson from Baltimore, Maryland on September 26, 2012:

I have everything that I need to make this today.I also have some tomatillos that I am going to add to it.I was just sitting around trying to figure out what to fix for lunch and now I know. Thanks

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