I just harvested a bunch of tomatoes from the garden but we’re about to go out of town for a week, so I made a big bowl of pico de gallo in the hopes of eating the tomatoes before we leave.
Here’s what I used:
- 10-ish tomatoes, chopped
- 2-ish cups white onion, chopped
- 3 jalepenos, diced
- 1 serrano, diced
- 1 lime, squeezed
- 4-ish drizzles olive oil
- salt, to taste
I chopped the tomatoes first, and tailored the other quantities of ingredients to that. I then added everything else to taste. It’s not very spicy, except when I get a piece of jalepeno or serrano. I didn’t add more pepper, though, as it will get spicier as it sits.
