Pico de Gallo

I’m not even sure about the spelling but last night I made some delicious salsa and thought I’d share the recipe. Most everything came from our garden.

Pico de Gallo
4 ripe tomatoes
1 jalapeno
1 bell pepper
1 cayenne pepper
1 corno del torro pepper
1/2 onion
3-5 cloves garlic
a good handful each of flat leaf parsley and cilantro
salt, pepper
1 wedge of lime
Seed the peppers. Peel the onion and garlic. Dice veggies into small pieces. Dice herbs finely. Toss it all into a bowl and add salt and pepper to taste. Squirt lime in and throw the wedge into the compost tub. Toss with a spoon. Let it sit a few minutes. Serve with chips or quesadillas or meat or just eat a bowl of it with a spoon. Yum.
This is not written in stone. If you don’t have a lime, skip it. No cilantro? No problem. Veggies are a must, tomato and onion especially but the peppers can be replaced with other varieties or, if you want it mild, don’t add the hot ones at all. Want it to scald your sinuses? Add more or hotter peppers. Whatever. The main point here is: chemical free/organic; fresh.

About Bettina Colonna Essert

Illuminated Magdalene High Priestess and facilitator of empowerment and healing circles for girls and women, including a monthly Red Tent Temple. BA in English, minor in anthropology. Waldorf homeschool mom. Reiki master, cranial sacral therapist, herbalist, menstruvist, feminist, epicurian.
This entry was posted in food, gardening-organic biodynamic natural, health and well-being, recipes, recipes-salads, recipes-vegetables. Bookmark the permalink.

One Response to Pico de Gallo

  1. Pingback: Fish Tacos | R/Evolution at Four Oaks

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