Garden Fresh Pico De Gallo
If you’ve never tasted pico de gallo made from fresh summer produce then you’re really missing out. I LOVE this dish because every single ingredient (aside from the lime juice) can be grown in my garden and it tastes amazing.
If you’re the type of person who needs exact measurements then this recipe may frustrate you. The amounts really depend on what you like, but I’ve given you a basis to start with here and you can add/subtract to taste. I will tell you that when you use equal parts tomato and onion it comes out pretty strong so if you want a milder flavor I would reduce the amount of onion that is used.
Also, paste tomatoes are recommended because they have a lower water content, but you can roughly chop regular tomatoes and scrape out the pulp and seeds before processing if you need too.
How to Make Pico De Gallo:
Roughly chop tomato and process in food processor. Dump into mixing bowl.
Roughly chop onions and process in food processor. Dump into mixing bowl.
Finely dice cilantro leaves and add to mixing bowl.
Cup peppers in half lengthwise and remove seeds/pith.
Process jalapeño in food processor and add to mixing bowl.
Squeeze juice from lime into mixing bowl.
Add enough salt to taste. Mix and serve with tortilla chips.
NOTE: For best results eat within 48 hours.\
Follow Graceful Little Honey Bee on:
Pinterest | Facebook | Instagram | YouTube
Garden Fresh Pico De Gallo
Ingredients
- 1.5 cups diced tomato
- 1 cup diced onion
- handful cilantro leaves
- 1-2 jalapeno peppers
- juice from one lime
- salt to taste
Instructions
- Roughly chop tomatoes and process in food processor. Dump into mixing bowl.
- Roughly chop onion and process in food processor. Dump into mixing bowl.
- Finely dice cilantro leaves and add to mixing bowl.
- Cup peppers in half lengthwise and remove seeds/pith.
- Process jalapeño in food processor and add to mixing bowl.
- Squeeze juice from lime into mixing bowl.
- Add enough salt to taste. Mix and serve with tortilla chips.
Leave a Reply