Every weekend during tomato season I make a batch of Pico de Gallo from the tomatoes I foraged that week from the Farmer’s Market (I would use the tomatoes from TMOTH’s garden, but he had a bad year with tomatoes). I prefer to use heirloom tomatoes. Their flavor is indescribably delicious. One of my favorite farms that I purchase tomatoes and onions from is The Patch, which is located in Sonoma. They have a stand every week at my local Farmer’s Market.
- 1 ½ cups seeded and diced tomatoes
- ¼ cup diced onion
- ½-1 diced jalapeno pepper
- 2 TBS chopped garlic
- 2 TBS chopped cilantro
- Juice of 2 limes
Here are the ingredients for today’s batch.
I use the food processor to chop all the ingredients except for the tomatoes. I have experimented with using the food processor to chop the tomatoes. The end result is mushy tomatoes. The finished Pico de Gallo tastes fine, but does not have an attractive presentation.
Place all the ingredients in a storage container.
Squeeze the juice of two limes into the container, and then mix the ingredients evenly.
I love to top my breakfast omelets with Farmer’s Market Pico de Gallo. It helps increase my breakfast veggies. Now that the weather has turned cooler, I probably only have a few more weeks to enjoy this treat.