Salsa Time

Reader Contribution by Lee Ann
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Things are really starting to heat up here in the south, and that means gardens are producing summer fruits and veggies like crazy, and tomatoes are on the top of that list! For us at One Ash that can mean only one thing –


Maybe being originally from the West has something to do with it, but our entire family loves Mexican food, and to us the one item you cannot do without is salsa. We like it fresh, chunky and seasoned, but not hot. And there is nothing better than a big bowl of fresh salsa, some crunchy chips and a cold drink to cool you down from the inside out!

The way we make it is very flexible, depending on your taste and the quantity you need, but here’s the basic recipe we use for Pico De Gallo Salsa.

Pico De Gallo Salsa from One Ash Farm Recipes

5 ripe tomatoes
1 vidalia (sweet) onion
1/4 cup chopped dried cilantro (you can buy it here)
1 tablespoon oregano (you can buy it here)
2 teaspoons salt
1 jalapeno, finely diced

Chop the tomatoes and onions into 1/4-inch to 1/2-inch chunks.

Mix together with the other ingredients. Add more or less of each ingredient to taste.

If you like it hot, add more jalapeno, or experiment with other peppers!


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