While we are moving into fall, gardens are growing like crazy! We have been harvesting tomatoes and peppers by the bundle and need to use them up. What better way to get a last taste of summer than with some pico de gallo?
Look at this big bowl of fresh veggies straight from the garden!…
Serving size is a large bowl (as seen in the photo above, the salsa filled the entire red bowl), about 6 cups
6 ripe medium-sized tomatoes
1/2 large yellow onion (or 1 medium sized onion)
2 hot peppers (I used 1 jalepeno and 1 cayenne)*
1/2 lime juiced
Small handful of fresh cilantro
dashes of salt and pepper to taste
1 teaspoon of garlic (optional)
*Depending on how spicy you like it, adjust the number of hot peppers. These two peppers I used resulting in a light kick that can be compared to many “medium” salsas from the store.
Juice your lime into a large bowl. Chop all ingredients until fine, use gloves when handling hot peppers to avoid potential pepper burn. Add ingredients to bowl and add dashes of salt and pepper. To help the chopping process, I used a food processor and put small batches of ingredients in on “pulse”. Mix up and serve.
The outcome is a very fresh tasting pico de gallo that goes great on everything!
Last night, I put it on top of my white fish, and today I put it on my salad.