Organic gardener Jeanne Nolan and chef Nicole Putzel show us what’s possible (and delicious) for local gardeners – even if you don’t have much space.
This year, one of our two raised beds was devoted to growing the ingredients for salsa. We planted jalapeno and serrano peppers, green tomatillo, tomatoes and cilantro. Now it’s time to enjoy the fruits of our labors.
Below, Putzel demonstrates how to make pico de gallo.
Mild Pico de Gallo (print this recipe)
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: About 3 1/2 cups
• 1 onion, chopped (1 cup)
• 2 shishito pepper, seeded + chopped (or use jalapenos)
• 2 cups chopped tomatoes (amount of tomatoes varies depending on size and variety)
• 1/4 cup cilantro
• juice of 1 lime
• 1/2 teaspoon sea salt
• 1/2 teaspoon of freshly ground pepper
Simply mix all ingredients together and enjoy with tortilla chips or as a garnish with grilled fish, chicken or steak.