Homemade Pico de Gallo

I used a bunch of my garden veggies to make this fresh pico de gallo the other night.  We had some with chips and also topped our smothered burritos with it.  It whips up in about 5 minutes or less, and I think that included me running out to the garden to pick what I needed!



8-10 roma tomatoes

1/2 tsp. garlic powder (or minced fresh garlic)

1 small jalapeno pepper

1/2 cup red onion, finely diced

3 grilled peppers, finely diced (I like to use 3 different colors – orange, red, and green)

1/4 cup cilantro, chopped

salt and pepper

Here’s what you do:

Place the tomatoes in a glass bowl and mix in the garlic powder.  Meanwhile, in a little, hot skillet, roll the jalapeno and bell peppers around until they get nice and blackened on the skin.  Remove from heat, cut them open, and remove the ribs and seeds.  Chop all the peppers up finely and add them to the tomatoes.  I especially cut the jalapenos in very small pieces so no one gets a big bite of hot jalapeno.  Add the onions and cilantro.  Mix well and season with salt and pepper.

A couple of tips-

Tip #1  Jalapenos are unpredictable, so be on the lookout. I have burned my skin so badly from them that I had a painful burn that lasted for days. On the other hand, sometimes they are so mild I have to add a couple of them into my salsa. I always have my husband try a tiny piece (because I’m a wimp!) and tell me how hot it is.  I also like to wear gloves when I handle them just in case it’s a hot one!

Tip #2  DO take the time to blacken the peppers. . . it makes for incredible flavor.

Tip #3  Cut the zucchini in half, then slice each half into similarly wide strips.  Marinade the strips in the Asian dressing all day.  When it’s almost time for dinner, oil the grill really well to prevent sticking.  Then put the strips directly on the grill and cook for several minutes on each side.Also, you can use any tomatoes you happen to have.  I just like Romas because they are nice and firm instead of watery.

Tip #4  I always err on the side of too flavorful – I use the garlic and cilantro liberally for really tasty salsa!

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One Response to Homemade Pico de Gallo

  1. Carole says:

    Karen – thanks for bringing this over to the snack table. Cheers

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