Happy first day of summer! When I think of summer time as a kid, I often think of my mom tending to her beautiful vegetable garden. She would spend hours each day meticulously trimming, mulching, and watering each delicate plant until is produced the freshest vegetables you can imagine. I would love to say I inherited her green thumb, but that is not the case. So, if you are like me, when summer arrives, you also find yourself at the local farmer’s market or grocery store instead of in the garden. I am so excited when I get to the market I often buy more fruit and vegetables than I can use in a week. So, to help you use your abundance of produce, this recipe is for you. My Garden Fresh Pico de Gallo recipe is made with a rainbow of vegetables taken right from the bounty of summer!
- 4-6 plum or Campari tomatoes
- ½ Spanish (purple) onion
- 2-4 small sweet bell peppers (I used yellow and orange)
- 1 small jalapeno or serrano pepper (optional)
- ¼ cup fresh cilantro
- 1 lime
- pinch of salt
- Finely chop all vegetables and place in a bowl
- Squeeze the juice of 1 lime over vegetables
- Add a pinch of salt to taste
What makes this recipe and other recipes that involve chopping super easy, is one of my secret weapon cook’s tools….The Vegetable Chop and Measure. It is one of my favorite tools to use in the kitchen.