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Pico de Gallo Recipe

I’m still on about using up the tomatoes!  One of our lovely community asked if they could use green tomatoes and could can Pico de Gallo.  Well the simple answer is yes!

Tomatoes are just so versatile and wonderful to use whether its for Pico de Gallo, a lovely salsa, barbeque sauce, tomato juice or pickled.

For a good Pico de Gallo, taste as you go and add more or less of garlic powder, jalepenos or even red onion as you would like. If you want use a variety of tomatoes – makes for a colorful and interesting dish.

Here’s how make Pico de Gallo…  You will need…

6 tomatoes
2 onions
2 green peppers
1-2 jalepenos
2 tsp salt
2 tsp garlic powder
1 tbsp sugar
2 tbsp lime juice
1 bunch cilantro

Chop all ingredients and combine in one large bowl. Let it chill in the fridge for a few hours allowing the flavors to blend.

You can leave some out to eat fresh, and the rest for canning – up to you.

To Can:

Clean jars.
Add pico de gallo leaving 1/4 inch headspace. Seal with new lids.
Process in water bath canner for 15 minutes.

This is so easy peasy and very yum.  Its a recipe you can experiment with a bit also – you cant go wrong 🙂

 

Recipe thanks to

 

 

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