What happens when a thunderstorm closes down the Market? We make fresh salsa! The great thing about Tomato Salsa (Pico de Gallo) is not only is it super simple, but you can use just about any variety and spice to your preference.
- Roma tomato – we used about 10-12
- Sunsugar tomato – we used about 25-30
- Mortgage Lifter tomato – we used 3-4
- Jalapenos – we used 3-4
- Bell pepper – we used 4-5
- Onion – we used one
- Cilantro – to taste
- Garlic – we used 3-4 cloves (we really like garlic)
- Fresh ground black pepper – to taste
- We chopped our collection of tomatoes and bell peppers into half inch sized pieces, and diced an onion into quarter inch pieces.
- The jalapeno, cilantro and garlic we minced
- Once everything was cut down to reasonable size, we placed everything into a food processor to mix and finish chopping down the tomatoes and bell peppers.
- If you don’t care for cilantro, you can substitute parsley.
- Control the amount of spice with the number and type of pepper you use. We used jalapeno, but you can use Habanero if you’d like more kick.
- The salsa can be stored for 7 days, but keeps longer if you can it.
Please understand that this isn’t an exact recipe, because I really didn’t measure anything. It’s really that easy – just chop and blend. I recommend tasting as you go and stopping a bit before it’s where you like spice-wise because it will gain flavor as it sets.