Cherry Tomato Pico de Gallo,

Summer has ended, and with that, so comes the end of another gardening season. What to do with the last of the garden tomatoes and jalapeños? Cherry Tomato Pico de Gallo, of course.


Cherry Tomato Pico de Gallo

So I ended my garden of summer spoils. My last hold out was cherry tomatoes and jalapeños. Salsa came to mind, but I didn’t have enough to make a large batch.

Cherry Tomato Pico de Gallo

Pico de Gallo is a great way to use up that end of garden produce. Fresh and bright using your own homegrown super fresh produce.

Of course, you can still make Cherry Tomato Pico de Gallo from store-bought or Farmer’s Market produce and always have a fantastic result.

Cherry Tomato Pico de Gallo

Super simple and quick to make, pico de gallo is great to top any Mexican dish. It’s also perfect for dipping with your favorite chips. Plus, this easily adjusts to the amount of produce you have and to the heat you like.

Cherry Tomato Pico de Gallo

Pico de gallo translated means “beak of rooster.” It is believed this is because it was initially eaten by pinching between the thumb and finger, making the shape of a rooster’s beak. Pico de gallo is a great ingredient for dishes because it is less liquid than other salsas, while still having the same, excellent flavor.

Cherry Tomato Pico de Gallo

This recipe is part of a series of recipes that will end with what Tim and I think is the ultimate Tex-Mex dish. So stay tuned as we publish recipes that culminate with the recipe mentioned above.

Here is a sneak peek of what’s coming next…… you won’t want to miss it!!!

Quesaritto

P.S. I got the cute little chili pepper container from my local Aldi’s. I have found many a serving dish there with out a huge price tag!

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Cherry Tomato Pico de Gallo

Cherry Tomato Pico de Gallo,

  • Author: Marty Boyd
  • Prep Time: 15 minutes
  • Cook Time: 15 minute rest time
  • Total Time: 30 minutes
  • Yield: 3 cups 1x
  • Category: Condiment
  • Method: Mix
  • Cuisine: Tex-Mex

Scale

Ingredients

2 cups diced tomatoes
1 cup white onion, finely diced
1 jalapeno pepper, seeded and deveined (use 2 if you like it hot)
1/4 cup cilantro, chopped, plus more for garnish
Juice of 1 lime
1 teaspoon apple cider vinegar
1 clove garlic minced
1/8 teaspoon salt and pepper


Instructions

Place all ingredients into a medium-size bowl and mix well.
Let sit for about 15 minutes to meld flavors.
Serve with chips or as a topping for your favorite Mexican food dishes.


Notes

Makes approximately 3 cups.

Keywords: cherry tomatoes, jalapeños, onion, salsa, dip, topping, fresh, easy to make

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