Pico de Gallo

     This is a favorite when the tomatoes are fresh.  We (as in the whole family) have it about 3 or 4 times when the garden is overflowing.

Pico de Gallo always reminds me of Mexico.
....ahhh sunning on the beach, watching the pelicans fly by,
sipping pina coladas (..er diet coke), someone else cookin' for me,....
...oh, OK I'm back.

Pico de Gallo
     (for a crowd)

20 roma tomatoes
1 lg, red onion
1 lg. jalapeno pepper
1 sm.banana pepper (feel free to mix 'n match peppers)
4 cloves of garlic
juice of 2 limes
2 TBL. olive oil
1 bunch of fresh cilantro
2 tsp. salt
1 tsp. pepper




Cut the stem off the tomatoes, slice them in half lengthwise,
"v" out the hard core, and then dice.






















Do the same with the pepper.  Take out the seeds and "pulpy stuff".
Don't touch your eyes with pepper juice hands....you'll be sorry :-)






















     Dice the onions and garlic.  Fine cut the cilantro.  Throw in the lime juice, oil, salt and pepper.






...and mix it all together

Enjoy!























     I forgot to take a picture of the final stir LOL!  I can easily make this my whole meal it tastes so good.  I get lots of questions about how you can can pico de gallo so it tastes just like it does fresh.  Aaahhh....not going to happen.  Eat the fresh when you have it.  Follow a tested recipe to can salsa, and that's what we eat in the winter.  When you are canning salsa, please don't add vegetables just because you like your salsa that way.  Vegetables (onions, peppers etc.) change how acid the recipe is.  If you are not following a tested recipe, it can quickly become unsafe to can.

.....dr momi

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