Pico de Gallo

This pico is so delicious when made with vine ripened beefsteak tomatoes, sweet green peppers, and onions, all fresh from the farm. We frequently uses it as a fresh salsa to eat with tortilla chips, but it’s amazing on any sort of taco dish.

Ingredients

2 vine ripened Tomatoes, chopped into 1/4” pieces (if using a large beefsteak tomato you won’t usually use the entire thing)

1 Bell Pepper, chopped into 1/4” pieces (alternatively - use cowhorn, and any other sweet pepper variety. Increase the amount used if the peppers are small)

1 small Yellow Onion, finely chopped

1-2 Jalapeno (depending on how spicy you like your pico)

1 tsp Salt

1-2 tbsp Lime Juice (or sub lime juice for 1 raw tomatillo chopped very small for a similar acidic brightness)

Cilantro to taste

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Combine all the ingredients in a bowl together and toss with salt and lime juice. Add more or less Jalapeno based on how spicy you like it, and how spicy the peppers you have are. Let sit in the fridge for 30 minutes, then top with chopped cilantro to taste.