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.
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.