Recipe: Pico de Gallo


A new fall recipe for the end-of-summer tomato harvest.

Pico de Gallo (salsa mexicana, salsa fresca)

Yield = 2 c.

Tomato 1 1/3 c. seeded & chopped

Cilantro 1/3 c. chopped

Garlic 12 cloves minced

Limes 2 juiced

Serranos 1-2 peppers finely chopped

Onion 2/3 c. finely chopped

Combine all ingredients in a bowl. Add salt. Season to taste with additional chili, lime, salt.


Chef Eileen RichardsonEileen Roscina Richardson is The Thought Erotic’s chef-in-residence, and a true fermentation enthusiast and certified Natural Foods Chef. Eileen discovered her passion for food, fermentation and health at a permaculture ranch in Costa Rica six years ago. She attended culinary school at Denver’s Nutritional Therapy Institute and has since helped in the development of various commercial fermented products, started a fermentation education business, written a variety of recipes, completed a fermentation focused residency with author Sandor Katz and founded the culinary seed company, Grown Home, with her partner Stephen.

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