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There aren’t a lot of tricks to this recipe. It’s not really anything special. It’s just a chunky salsa, meant to be made and enjoyed fresh. If you’re still picking tomatoes in your garden, like we are, this is a good way to use them. Feel free to adapt this recipe to your own tastes; I just used what I had on hand, but there are a lot of things you could do to jazz this stuff up.
Refrigerator Pico de Gallo
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.
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.
What do you eat this with? I love chips and pico or guac. but I don’t know what to substitute for the chips.
To be honest, I usually just eat it with a spoon. 😛 You could toast Joseph’s lavash bread pieces to use as chips. Baked blue corn chips are acceptable in a THM:E setting, and I think baked Tostitos are even allowed once in awhile as an E if you stick to the serving size.
We love this. Try adding cumin. Yum, yum!!!