Recipes by Type

Pico de Gallo

1 cup whole Sun Gold tomatoes

1 cup whole Sweet Million tomatoes

1 cup whole Juliet tomatoes, or roma tomatoes

1/2-3/4 cup yellow onion diced small

1 cup fresh cilantro

2 jalapeños chopped, or green bell pepper if you don’t want it spicy

1-2 tablespoons fresh lime juice

1/2 teaspoon salt, optional

Cut Sun Golds and Sweet Million tomatoes in quarters, then cut in half. *

Dice Juliets or romas.

Chop cilantro.

Add everything together in a 2-3 quart mixing bowl tossing until distributed equally. Toss fairly gentle so you don’t break down the tomatoes too much.

As a salsa it serves about 6-8. For a taco topping this will tap about 30 tacos.

Note:

I like to cut the cherry tomatoes in quarters then lay them skin side down in a row of four pieces and cut in half.

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