Ingredients for Pico De Gallo From The Garden For A Crowd
- 5 pounds ripe tomatoes
- Garlic
- Parsley
- 1 cup chopped cilantro
- Red Onion
- 1 large white onion
- Scallions
- Green Bell Pepper
- Chives
- Jalapeno Peppers
- Olive Oil
- Brown Sugar
- Salt And Pepper
- 1-2 limes (juiced)
- 4 ounces tomato sauce (optional)
- 4 tablespoons tomato paste (optional)
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How to Make Pico De Gallo From The Garden For A Crowd
- Roughly chop 5 pounds ripe tomatoes. Place in a colander to drain excess liquid for 15 minutes.
- Finely chop 1 large white onion, 1 cup chopped cilantro, 2 jalapeños (seeded and minced for less heat, or use more for extra spice), and 1-2 limes (juiced). A food processor can be used for faster chopping if desired.
- In a large bowl, gently combine the drained tomatoes, onion, cilantro, jalapeños, and lime juice.
- Add 1 teaspoon salt, 1/2 teaspoon black pepper. Taste and adjust seasonings as needed.
- For a thicker salsa, whisk together 4 ounces tomato sauce and 4 tablespoons tomato paste and stir into the mixture. Adjust to your preference.
- Transfer the Pico de Gallo to an airtight container. Refrigerate for at least 3-4 hours to allow the flavors to meld. Serve chilled with tortilla chips.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
11g
Fat
0g
Carbs
1g
Recipe Tags (Choose a tag and find related recipes!)
Course Main Ingredient Cuisine Preparation Occasion North American For Large Groups Low Protein Healthy Sauces Condiments Etc Vegetables Mexican Easy Beginner Cook Diabetic Holiday Event Summer Vegan Vegetarian Salsas Dietary Low Sodium Low Cholesterol Seasonal Low Saturated Fat Low Calorie Low Carb Healthy 2 Low In Something Number Of Servings 3 Steps Or Less
