Wednesday, September 11, 2013

Pico De Gallo

With all the fresh produce, I also had an abundance of tomatoes this past weekend.  I love home made salsa because it can be whatever you want it to be.  Here's the recipe I used this weekend.
The finished Pico de Gallo - one with corn and one without


8 cups diced tomatoes - I used both cherry and large tomatoes 
2 jalapeno peppers  - finely chopped
1 bunch parsley or cilantro
2 red onions, diced
salt to taste

I also added two cobs of corn to one pint of the pico de gallo and like the results

I used a food processor to finely dice all the ingredients and mixed every thing together.  The result was a bit watery so I put the salsa through a strainer to reduce the amount of liquid.  I enjoyed the result and used some of this on the previous recipe (Steak and Tomato Salad)

Fresh produce  - straight from the garden outside

Chopping up all the veggies

Mixed pico de gallo - as you can see the food process made it a bit watery

I strained the pico de gallo to eliminate some of the extra liquid

Finished Pico de Gallo before putting it in jars

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