As I’ve mentioned in a previous article, the bounty from that backyard or patio summer garden is at its peak, and everyone is looking for ideas on what to do with all of those beautiful, fresh vegetables.  A homemade pico de gallo is an easy and tasty way to get some great use out of all those “extra” tomatoes and bell peppers.

Pico de gallo (also known as salsa fresca) is basically a homemade salsa – the difference being is that it’s much “chunkier” and has a lot less “sauce” or liquid than a “normal” salsa (think more of a finely chopped vegetable salad), but is still just as delicious.  If you have a summer garden, then you more than likely have most of these ingredients readily available.

FRESH AND EASY PICO DE GALLO

3 cups chopped tomatoes

½ cup chopped green bell pepper

1 cup onion, diced

1 chopped jalapeno pepper (remove the seeds for less heat)

¼ cup minced fresh cilantro

1 clove minced garlic

2 TBSLP tomato paste

2 TBLSP fresh lime juice

½ TSP Kosher salt

½ TSP ground black pepper

Mix all of these ingredients together in a bowl.  Serve immediately or refrigerate for an hour or so to let the flavors “meld” together.  This is one of those creations where the longer it sits, the better it gets.

Serve this with your favorite tortilla chips or get creative!  Use fresh pico de gallo as a side dish at the dinner table, as a topping for grilled fish, or as a condiment on your favorite sandwich.  It’s also a great way to get some fresh vegetables into those finicky youngsters.

You can also experiment with different ingredients, like adding in chopped mango or pineapple.  The possibilities are endless, so feel free to mix-and-match different flavor combinations.

Don’t just let those fresh tomatoes and peppers sit in the kitchen window or on the counter – use them!