Pico de Gallo

We are at the peak of gardening season and we can’t pick the tomatoes fast enough! If you are unable to eat 20 lb of tomatoes every week, don’t let them just go bad! There are so many things you can do with all your uneaten tomatoes: Tomato sauce, tomato paste, Pico de Gallo (my favorite) and also just cans of chopped up tomatoes to use later.

I don’t really have a formal recipe for Pico de Gallo but the key to good Pico is simplicity and to have a equal ratio of tomatoes to onions. Don’t forget to use your tastebuds to determine how much of the other ingredients you want.

Portia’s non-recipe Pico de Gallo recipe

5 or so large tomatoes

1-1 1/2 large onions

2-4 limes depending on preference

1/2 – 3/4 of a cilantro bunch (depending on preference)

1) Slice tomatoes open and remove the seeds plus the tops and bottoms.

2) Chop the tomatoes and onions up to the size you prefer (I like them small).

3) Pick cilantro leaves. Make sure no stems get into the Pico. (This can be a daunting task. If you can, get your husband, wife, friend,  or child to do it!)

4) Finely chop cilantro.

5) Stir all together and add the juice of the limes one at a time so you don’t overdue the lime. Stir together, taste, and adjust.

6) EAT! (We really love Juanita’s gluten free tortilla chips. (SO AMAZING and way better than the other tortilla chips).

photo (16)

 

Portia Westesen

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