Low-carb, sugar-free, THM:FP, Gluten/Egg/Dairy/Nut free - This does not make a very spicy salsa, so feel free to add more jalapenos if desired.
Author: Briana Thomas
Serves: 2 quarts
Ingredients
Approximately 3 pounds tomatoes, chopped
7 oz. white onions, chopped
1 green bell pepper, chopped
1 jalapeno, chopped (seeds and all)
4 cloves minced garlic (or 2 tsp.)
1 T lime juice
1 tsp. black pepper
2 tsp. salt
Dime-sized (or larger) bunches of fresh cilantro and dill (or use 2 tsp. dried of each if you don't have fresh on hand at the moment, like me)
Instructions
Stir all the ingredients together well until the juices are flowing. Pour into two quart-sized glass jars, screw lids on, and store in the fridge. Wait a day before eating, if you can, so that the flavors can meld together.
Notes
This is not meant to be stored long-term. I would suggest using it within two weeks, and if it starts smelling or tasting off, throw it out. As long as it keeps tasting and smelling good, you can keep eating it.
Recipe by Briana Thomas at https://www.briana-thomas.com/refrigerator-pico-de-gallo/