In summer, I add zucchini or yellow squash when it is plentiful and cheap. Fresh corn sliced off the cob and steamed a little before adding it would be good. Sometimes I use basil from my garden instead of cilantro. The possibilities are endless.
My hubby loves this recipe and told me I need to publish it! So here it is, our favorite pico recipe.
Pico de Gallo
- 6 Roma tomatoes (any tomato will do. Romas are a good size. I use twice as much tomato as tomatillo and Romas are about the same size as tomatillos so it is easy to guestimate.)
- 3 tomatillos
- ½ c. chopped cilantro (more or less depending on how much you like cilantro)
- 1-2 jalapenos, seeds and veins removed, diced fine
- ¼ to ½ c finely chopped onion (I like Vidalias or green onions
- ½ to 1 T minced garlic
- 1-1.5 cups of chopped sweet bell pepper, any color
- 2-3 T organic apple cider vinegar
- 2-3 T fresh squeezed lime juice (or, in a pinch, I’ve used bottled lime juice)
- Salt to taste
I dice everything fairly small. I usually mix the vinegar and lime juice in equal proportions, adding more or less to taste. I like Bragg’s unfiltered, raw, organic apple cider, but other brands should work as well.
Hope you enjoy it!