I love the fresh taste you get from pico de gallo. This year I planted tomatoes and green peppers in my garden just to make pico with. I planted one regular tomato plant and one grape tomato plant. I’ve only had a few tomatoes off the regular plant, but I’ve had tons of grape tomatoes. So the other day I used my grape tomatoes to make my version of pico. We are not fans of really spicy so my version of pico is pretty tame. You can throw in some jalapenos if you like it hot. The grape tomatoes are good to use because there’s not a lot of seedy area in them. I just cut them in half and us the tip of the knife to get the seeds out. I also make mine in the food processor to put this together fast. If you like it chunky, you can take the time to dice it by hand to get bigger chunks.
Pico De Gallo
22-24 grape tomatoes or about 4 large tomatoes, seeded
1 red onion (you can use any onion, but I like the red)
1 green pepper
1/2 bunch cilantro (I forgot to get this, so this time I added dried cilantro)
2 cloves of garlic
2 tablespoons vinegar
1 tablespoon lime juice
You can dice all ingredients by hand, but this is how I do it using my food processor. Put the tomatoes in the food processor ( if using grape tomatoes have them cut in half. If using large tomatoes have them cut into 4ths) Pulse until tomatoes are desired consistency. Pour tomatoes into a large bowl. Next put the onion in the food processor. Pulse until reached desired consistency. Add to tomatoes. Next process the green pepper and cilantro. Pulse to desired consistency. Add to tomatoes and onions. Add garlic, vinegar, lime juice, salt, and pepper. Stir and refrigerate for at least 1 hour, overnight is best. The longer you can let it sit in the fridge, the better it is.