Pico de Gallo Salsa



When this delicious and colorful potpourri appeared in our weekly CSA box, what could I do but make a salsa? I had no lime juice, but that wasn’t stopping me! I diced up the purple onion, the red pepper, the tomato, the cilantro, and the garlic.  I added a splash of ACV, and a pinch of sea salt.  And the results? Delicious!

The salsa is a little spicy, but even for my six-year-old brother, it wasn’t too much. Enjoy!


  • 1 small purple onion
  • 1/2 a sweet pepper
  • 1/2 a large heirloom tomato
  • 1 clove of garlic
  • 2 sprigs of cilantro
  • a generous splash of apple cider vinegar
  • 2 generous pinches of sea salt


  1. Dice the onion, tomato, pepper, garlic and cilantro.
  2. Add the vinegar and sea salt.  Toss thoroughly.
  3. Allow to macerate for about 10 minutes before serving.

Note: Try this yummy salsa recipe with fresh, medium-rare grilled tuna.  Mmmm… Or there’s the traditional Mexican food approach too. 😉