INGREDIENTS
- 16 Cups Cherry or Grape Tomatoes
- 2 Medium Red Onions
- 1 Bunch Cilantro (1/2 to 1 cup cut up)
- Sea Salt 1 Tsp to 1 Tbsp (to taste)
- 3 to 6 Cloves of Garlic (to taste)
- 1/4 to 1/2 cup Lemon or Lime Juice
- 1 to 3 Jalapenos (optional)
- 1 Cup Black Beans (optional)
Instructions
- Add half of the tomatoes to a food processor and pulse just enough to chunk them up. I pulse about 4 to 6 times. Dump them into a large mixing bowl.
- Repeat with the remaining 8 cups.
- Cut up the red onions and then pulse them a few times in the food processor and also add these to the large bowl with the pulsed tomatoes.
- Finely cut up the Cilantro and add to the large bowl.
- Mince Garlic Cloves and add to the large bowl.
- Add the Salt and Lemon/Lime juice to the large bowl.
- If adding the Jalapenos, cut off the tops and bottoms. Slice the long way and only add the seeds if you are desiring HOT Pico De Gallo. Just adding one small jalapeno without seeds will move you to a mild/medium yet spicy flavor. So, it’s very individual. I don’t add any to mine, for a mild, spicy flavor. It’s all about the seeds!
- Add Black Beans if desired.
- Stir and let rest in the fridge for about 20 to 30 minutes (if you can!) It just lets the flavors mix and mingle a bit before eating.
- Serve with Organic Corn Chips or on Wraps and Salads.
DISHING ON THIS DISH: We grew a truck load of tomatoes in our garden this year so there was no shortage of Pico De Gallo. I made this constantly all summer long. It is a refreshing, cool, and spicy treat (even without jalapenos) that we enjoyed all season. Once we harvest our sweet corn, I plan to add some to the recipe as well.
The Recipe Train 