Pico De Gallo

picoTomatoes are nearing the end of their season and what better way to send them out with a bang than with a delicious homemade pico de gallo? This recipe is fresh and crisp, and goes well on everything from tacos to eggs.  *For a lovely bruschetta, swap the cilantro and the lime juice with parsley and balsamic vinegar and serve on toasted bread.

Pico De Gallo:

  • 1 cup chopped tomatoes
  • 2 TBSP mined onion
  • 2 TBPS chopped cilantro
  • 1 TBSP fresh lime juice (about half a lime)
  • 2 tsp olive oil
  • 1/2 tsp dried oregano
  • salt and pepper to taste

Mix and serve! The fun part is adding your own twist.  Maybe you want it spicy so you add a jalapeno, maybe you mix it with chopped avocado for a fresh guacamole, or maybe you just add some garlic and serve it as a salsa. Whatever you do, you can’t go wrong when your tomatoes are in season and farm-fresh!