Wifezilla's Pico de Gallo
6 medium vine ripened tomatoes - seeded and chopped
2 roasted jalapenos - chopped
1/2 large roasted sweet pepper - chopped
1/2 medium Vadalia (or other mild, sweet variety) onion - chopped
1/4 cup garlic chives - minced (or clove of garlic)
2 tbps (or more) fresh cilantro - minced
Juice of 2 limes
Celtic sea salt to taste
Combine all ingredients and refrigerate for 20 minutes before serving to allow flavors to blend.
Fresh jicama slices topped with guacamole and pico de gallo
If you are a bit of a wuss about hot foods, you can use less jalapeno pepper, but consider just not including the seeds and pulpy veins. The seeds and the pulp they are attached to is where most of the heat from a hot pepper comes from. If you leaves those parts out you reduce the heat but still retain the jalapeno flavor. If that is still too hot for you, only use 1/2 a jalapeno and use a whole roasted sweet red pepper.
You may notice this recipe and the guacamole recipe both recommend garlic chives instead of a garlic clove. There are two reasons for this. 1) I have a garden with several rather prolific garlic chive plants and 2) as I have gotten older, garlic has turned on me. While I love the flavor, garlic gives me heartburn. Garlic chives are a great way to get a garlic flavor without the garlic side effects.
About the onion... I recommend Vadalia variety because it is mild and it is very easy for the onion flavor to overpower the flavor of the tomatoes. If you can't find Vadalias, try Maui Sweet or Texas 1015s. If you use a red onion or other stronger variety, reduce the amount of onion to about 1/4.
One more thing. Cilantro. You either love it or hate it. There is a reason why and it has to do with genetics.
"Lots of people love the herb. Just as many, it seems, hate it. There appears to be no middle