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.
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The finished Pico de Gallo - one with corn and one without
Ingredients
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)
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Fresh produce - straight from the garden outside |
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Chopping up all the veggies |
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Mixed pico de gallo - as you can see the food process made it a bit watery |
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I strained the pico de gallo to eliminate some of the extra liquid |
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Finished Pico de Gallo before putting it in jars |
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