Pico de Gallo

Ingredients
4 pints grape tomatoes, quartered
2 fresh jalapeño peppers, seeded and minced (Optional)
1 bunch fresh cilantro, chopped
4 cloves garlic, minced
3 red bell peppers, cored, seeded, and chopped
1 red onion, chopped
Juice of 1 lime
Kosher salt to taste

Instructions
1. Combine the tomatoes, jalapeños, cilantro, garlic, bell peppers, onion, and lime juice in a large bowl.

2. Stir the mixture to combine all the ingredients. Allow to sit for 30 minutes before serving.  Taste, and add salt as needed.

Comments
This recipe is from epicurious.com and it’s the first time I’ve made pico before.  Truth be told, I’m not completely sure what the difference between pico and fresh salsa is, but this was still great even if I don’t know the distinction.  I had a bit of trepidation about the amount of bell pepper in the recipe, but I’m glad I followed it as written because the bell pepper was quite lovely. 

Be warned, this recipe does make quite a lot of pico.  I’d say we ended up with at least 4 cups, probably closer to 6.  The red bell peppers I used were huge…

Shown here with Baked Creamy Chicken Taquitos.

Internet - Epicurious