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You are here: Home / Community / Recipes / Recipe: Pico de Gallo

Recipe: Pico de Gallo

July 5, 2017 by Abby Landry

Summer Pico de Gallo

Use some Cherokee Purple tomatoes if they are ready for a beautiful purple color in this salsa or you can even mix red, purple, orange and yellow tomatoes. This recipe will work just fine with the avocado or without. You can also change the type of pepper if you want it a little spicier or even use bell peppers if you want it less spicy!

  • 2 medium vine-ripened tomatoes, seeded and diced
  • 1 jalapeno chili, minced and seeded if desired (use gloves or sandwich bags when seeding peppers so not to burn skin and eyes)
  • 1 clove of garlic minced
  • ½ cup chopped onion
  • ¼ cup chopped cilantro, if desired
  • 2 tablespoon fresh lime juice
  • Pinch of salt to taste
  • Add a whole chopped avocado if desired

Combine all ingredients except avocado and mix well.
Lightly toss in the chopped avocado just before serving.

Find more recipes by Denise Barratt on her blog at www.vineripenutrition.com.

Recipes Tagged: heirloom tomatoes, pico de gallo, recipes, summer

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  • Okra 2020!
  • Holiday Celebrations with Slow Food
  • North Georgia Candy Roaster Squash Harvest and Storage Tips
  • Okra Seed Experiments by Maia Surdam

Who We Are

Slow Food Asheville is a local chapter, or “convivium,” of the international Slow Food movement. Local groups are called “convivia” because they bring together, in a convivial and enjoyable way, people who love food and traditions. Our convivium was founded in March, 2003.

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Recent Posts

  • It’s time to harvest or buy Aunt Hettie’s Red Okra!
  • Okra 2020!
  • Holiday Celebrations with Slow Food
  • North Georgia Candy Roaster Squash Harvest and Storage Tips
  • Okra Seed Experiments by Maia Surdam
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