This morning I sat staring at so many tomatoes picked from my garden last night. I have cherries, grapes and regular tomatoes and decided I better make some Pico de Gallo.
We were also able to pick a half a dozen jalapeno peppers. The plants are doing better this year than any other year I've ever tried to grow them which is exciting for my husband and I. We cook with jalapenos alot.
So I cut some fresh cilantro (it's also doing great for me this year... that's a first also!) and got to chopping.
Here's how I threw it together. Pico de Gallo is a very forgiving dish. I rarely end up making it the same way due to what and how much of the veggies are available out of our garden. I did leave out garlic this time and decided I like it without garlic better.
How is everyone elses garden growing? Have you made any tomatoe sauce, salsa, or canned anything yet?
3 cups grape tomatoes, seeded and chopped (can use plum or romas also)
1 cup finely chopped onion
3 jalapeno peppers, finely chopped
2 tablespoons finely chopped fresh cilantro
2 tablespoon lime juice
salt and pepper, to taste
Combine ingredients in a glass or other non-reactive bowl and refrigerate for at least 30 minutes before serving.