Hands down, my favorite thing to make with my home grown tomatoes is
homemade salsa / homemade pico de gallo.
My kids call them both salsa, but I would say that what I make is more of a pico.
Salsa seems to be more of a blended/cooked/canned type sauce.
Pico is more fresh ingredients.
Correct me if I am wrong?
Either way, sign me up, because it is literally my most FAVORITE snack.
It’s also my son, Spencer’s favorite.
I think it’s because I ate more Mexican food when I was pregnant with him, than anything else.
And the hotter the better.
I still laugh when I think if the time my Mother-In-Law told me my baby was going to be born bald, because all of the spicy food I was eating was burning his hair off!!
Spencer has a great garden this year, full of peppers, all kinds, and tomatoes, too.
Right now, the peppers are going like crazy and the tomatoes are green.
*sigh*
So I hit a local stand and bought a bunch, and mixed up some pico tonight.,
He was a happy camper when he got home from work!
The sea salt seems to really bring out the taste. Use as much or as little as your tastes allow.
So many Dip Recipes!!
Yield: 1
Pico de Gallo
Hands down, my favorite thing to make with my home grown tomatoes is
homemade salsa / homemade pico de gallo.
Prep Time 5 minutes
Additional Time 8 hours
Total Time 8 hours 5 minutes
Ingredients
- 8 medium sized ripe tomatoes
- 1- 1 1/2 onion diced (I used a Vidalia one)
- 1-2 jalapeno
- 2 hot wax or banana peppers
- 1 salsa pepper
- 1 clove garlic minced
- 2 teaspoons of lime juice
- 1/2 cup cilantro leaves, or to taste
- sea salt
Instructions
Dice tomatoes and onions and place in a large bowl.
In your food processor, place peppers and cilantro and give them a whir!
Scoop into tomato/onion mixture.
Add garlic, lime and give it a sprinkle of sea salt.
If you leave it in the fridge overnight, it always tastes better the next day!
Nutrition Information:
Yield:
1Serving Size:
1Amount Per Serving:Calories: 306 Total Fat: 3g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 0mg Sodium: 913mg Carbohydrates: 67g Fiber: 20g Sugar: 38g Protein: 14g
Nutrition isn't always accurate.
If you make this recipe, I’d love to know! Snap a picture, share the photo on social media with the hashtag #AnAffairFromTheHeart – I’d love to see what you made! – Michaela
emt817ftw says
I thought I was familiar with peppers, but I have not heard of a salsa pepper. Could you enlighten me, please. Thanks
Michaela says
Not sure why it’s called that? I would say it would be a chili pepper variety. It’s green then turns red on the vine.