You have tons of homegrown ripe tomatoes right about now and can’t eat them fast enough, right? Well how about a fresh, healthy pico de gallo recipe right from my kitchen? Pico de Gallo is such a versatile item and doesn’t only require corn tortillas to go with them. It can be spooned over chicken or fish, part of an omelet, or in a fresh burrito! You can make more than you immediately need and freeze in small portions for use later. What’s really cool about this recipe is that most of the ingredients can be grown right in your backyard, patio or balcony garden!
This is my recipe and although I’m a bit biased, I have to say it’s wonderful!
Ingredients:
- 5-6 meaty tomatoes
- 2 green onions
- 1 small red onion
- 1-2 deseeded jalapeno (hot) or green chile peppers (mild)
- 2 sprigs of fresh cilantro
- 4 cloves of minced garlic
- 2 tsp lime juice
- 1/2 tsp ground cumin
- 1 tsp of garlic powder
- 1/2 tsp salt
- pinch of crushed red pepper flakes
- 1 tbsp Agave sweetener or sugar (neutralizes excessive acidity)
Directions:
- Dice tomatoes, pepper & onions into 1/4 inch cubes.
- Remove cilantro leaves from the main stem of each sprig and finely chop.
- Add all ingredients and mix well.
- Refrigerate for 2-4 hours before serving to allow for flavors to infuse.
Give it a try and let me know what you think or if you modified the recipe.
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