Heirloom Tomato Pico de Gallo

First let’s talk about heirloom tomatoes. Honestly I don’t know if I have ever really had heirloom tomatoes. I have had beef steak and roma tomatoes, but not specifically heirloom tomatoes. Naturally, when I see pretty food in the grocery store I gravitate towards it, and that is exactly what happened when I saw a basket of colorful heirloom tomatoes, in Costco no less. They were so beautiful, in a variety of colors: yellow, purple, orange, red, and very uniquely shaped. I don’t know about you, but I am all about trying out of the ordinary looking food (minus snails and mushroom). I know, you may be thinking heirloom tomatoes out of the ordinary, really? I would say yes! You take a look at all the other tomatoes in the grocery store and they are very out of the ordinary.

After buying and admiring these beautiful tomatoes when I got home, I wondered, “What makes heirloom tomatoes so special anyway?” I did some research as to why these very juicy and flavorful tomatoes were so unique. It turns out they are called heirloom tomatoes because the farmer takes the seeds of the best tomatoes and re-use them from season to season (i.e heirloom). This may also be the reason they taste so delicious, because the farmer chooses the seeds from the most desirable tomatoes of the season (the plump and juicy ones) and uses them again year after year.

Also, they are oftentimes open-pollinated; meaning naturally pollinated by the birds, bees, other insects, wind, and from human hands going from one plant to another. That is why they have such a unique form because they aren’t genetically modified to look like bob the tomato from veggie tales (if you know, you know. If you don’t, look him up!)

Now, onto pico de gallo! Personally I am a pico de gallo fan over salsa. Now salsa has its place, but normally for tacos I prefer pico de gallo. For one reason, there is less liquid in it, which means that your tortilla wont get so soggy, and less liquid that drips down your hands while you eat.

Pico de gallo translated is called rooster beak, and there are very many theories as to why it is called rooster beak. One is that they use to eat it without silverware so they would pick at in with their finger and thumb in the shape of a rooster’s beak. Another theory as to why this “sauce” got its name is because the veggies are diced in small pieces and it looks like bird food. These are all very interesting theories, but honestly, as long as it tastes good I am for it!

This recipe is good for dipping, topping on nachos, tacos, chili, and anything else you think pico de gallo will be good with! I hope you enjoy it. Also, you don’t have to use heirloom tomatoes, roma tomatoes are traditional for pico de gallo, but heirloom tomatoes taste so good, you won’t regret it!



2 heirloom tomatoes diced

1/2 onion (either red or yellow; I used yellow)

1 tsp. dried cilantro or 1/4 cup freshly chopped cilantro

1 1/2 tsp. garlic salt

1 tsp. siracha (or 1/2 jalapeno minced)

1 tbs. minced garlic (about 2-3 cloves)

1 1/2 tsp. white wine vinegar

1 1/2 tsp. lemon or lime juice


  1. dice up the heirloom tomatoes, the onion, and mince the garlic and jalapeno pepper (if using). Toss them in a medium/small bowl.
  2. Add the rest of the ingredients and mix.
  3. Salt to taste.

OPTIONAL: I later diced up half an avocado and tossed it in to add some fat to the acidic “sauce”.

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