To let this salsa have the best flavor, put it in an airtight container and in the refrigerator for a couple of hours. This lets the flavors really combine and get good and acquainted And as a bonus, I like the taste of cold salsa, so that makes it even better.
When I make pico de gallo I always use fresh tomatoes, but when I want a restaurant style salsa, I go with canned which is great as it’s available all year!
Homemade pico de gallo made with fresh, homegrown tomatoes is a seasonal guilty pleasure. I spice my pico de gallo up by benching green bell peppers and putting in serrano or jalapeno peppers.
One of my favorite parts of summer in Minnesota is ALL OF THE FRESH TOMATOES. It truly is like Christmas in July.
My 8 feet x 20 feet raised garden bed is literally half tomato plants because I can’t get enough of fresh, homegrown tomatoes. And because the ones available in the supermarket just make me sad.
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