Michigan Tomatoes and How to Enjoy Them (Part Two – Michigan Tomato Salsa Fresca)

After spending a perfectly beautiful summer Sunday morning at the Canton Farmers’ Market, my husband and I came home loaded down with a case of locally grown tomatoes and a ton of kitchen inspiration.

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Visitors of all ages enjoying the Canton Farmers’ Market in Canton, Michigan.

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A local farmer’s gorgeous produce on display Canton Farmers’ Market in Canton, Michigan.

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Decisions, decisions! A shopper making her choices at the Canton Farmers’ Market in Canton, Michigan.

The first thing Jason asked me to make with our bounty was my homemade salsa fresca (also known as pico de gallo). It’s a recipe I’ve been tweaking and perfecting for about 20 years now.

michigan tomato salsa fresca (1)

Fresh, locally grown tomatoes and other vegetables are finely chopped into a delicious salsa fresca.

The beauty of this salsa fresca is that is looks as good as it tastes! Red onion and orange or yellow bell pepper are the perfect complement to the red tomatoes and green jalapeños.

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So festive looking! To me, homemade salsa fresca is summertime in a bowl. Enjoy!

Michigan Tomato Salsa Fresca

Prep Time: 30 minutes

Michigan Tomato Salsa Fresca

My tried and true recipe for mild, flavorful salsa fresca. It's always better with locally-grown vegetables.


  • 5-6 large seeded Michigan tomatoes (beefsteak variety)
  • 1 large white or red onion
  • 1 seeded bell pepper (yellow or orange for color)
  • 1-2 seeded jalapeño peppers (my husband doesn't like too much heat, so I stick to 1)
  • 1/2 tablespoon garlic
  • 1 tablespoon fresh parsley
  • 1 tablespoon fresh cilantro
  • 1/2 cup fresh-squeezed lime juice
  • 1-2 tablespoons balsamic vinegar
  • 2 tablespoons extra light extra virgin olive oil
  • 1/2 tablespoon chili powder
  • Salt to taste


  1. Finely dice the first 7 ingredients and combine in a large bowl.
  2. Stir in lime juice, vinegar, olive oil, and seasonings, tasting as you go.
  3. Cover and refrigerate for one hour to meld flavors.
  4. Serve room temperature with restaurant-style tortilla chips.
  5. Keep unused portion in refrigerator; keeps up to one week.



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