South Shore Growers Fresh Salsa (Pico de Gallo)
Yield: ~2 cups
Time: 10 minutes
This fresh salsa is commonly known as pico de gallo in Mexico. It’s a simple, vibrant mix of fresh ingredients—and one of the most flexible recipes you can make.
There’s lots of room to adjust it to your taste and preferences. Whether you like it mild or spicy, classic or creative, our goal is to give you flexible options so you can make it your own—and love every bite.
Base
Alliums (choose 1–2)
onion 1/4 cup, finely diced green onion 1/3 cup, sliced garlic 1 clove, minced chives 2 tbsp, chopped garlic chives 2 tbsp, chopped
Peppers
jalapeño or other hot pepper 1 small, finely diced or to taste sweet peppers 1/2 cup, diced
Herb Mix (use ~1/4 cup total)
cilantro 1/4 cup, chopped parsley 1/4 cup, chopped oregano 1 tsp, chopped basil 1 tbsp, chopped
Cilantro is the traditional choice for pico de gallo—but we know it’s not for everyone. Feel free to get creative with what’s in your bundle.
Try parsley for a clean, fresh flavour, or add a little oregano or basil for something more unique. You can even mix them together to create your own signature salsa.
There’s no single “right” way—just what tastes best to you.
We’d love to see what you come up with—share your favourites and tag us on social media!
Acid (choose one)
lime juice 1-2 tbsp mild vinegar (white wine, apple cider, or rice vinegar) 1-2 tsp
Optional
Seasoning
salt to taste onion or garlic salt to taste black pepper optional
Lime is the traditional choice for pico de gallo, bringing a bright, fresh citrus flavour that ties everything together. If you have lime on hand, we highly recommend using it.
That said, don’t let the lack of lime stop you. A mild-flavoured vinegar—like white wine, apple cider, or rice vinegar—can do a great job of adding the acidity this salsa needs. It will shift the flavour slightly, but in a way that can be just as delicious and uniquely your own.
If you’re using vinegar, start small and adjust to taste. You can also add a pinch of sumac for a citrus-like brightness.
As with everything in this recipe, there’s no single right answer—just what tastes best to you.
We love chilies and grow a mix of varieties—from mild poblanos to hotter types like cayenne and habenero.
No two chilies carry the same level of heat—even within the same variety. Jalapeños, for example, can be surprisingly unpredictable. Around here, we’ve definitely had a few “this isn’t hot at all” moments… followed by the opposite where it was surprisingly spicy and challenging.
Because of that, we can’t control exactly how spicy your chili will be—but we can help you manage it:
- Start small and taste as you go
- Remove seeds and membranes for less heat
- Add more gradually if you want to turn it up
Handling tip: Chilies contain capsaicin, which can linger on your hands and skin. Wash thoroughly after handling and avoid touching your eyes and other sensitive areas. Gloves are recommended if you’re sensitive or form spicy varieties.
Method
Combine tomatoes with your chosen alliums, peppers, and herbs in a bowl.
Add your selected acid and a pinch of salt. Mix gently.
Taste and adjust:
- More acid for brightness
- More salt for depth
- Add sumac for extra citrus-like lift
Let sit for 5-10 minutes before serving to allow flavours to meld.
How to Enjoy
Grab your favourite tortillas or corn chips and dig in. We’re partial to the PC corn chips from No Frills in Napanee—but honestly, any good corn chip will do the trick.
Spoon it over grilled chicken or fish for a fresh, bright finish.
Taco night? Add it right before serving—and go easy on the juices so your tacos don’t get soggy.
Also great with eggs, rice bowls, or on top of a simple salad.