Pico De Gallo from the Garden for a Crowd |
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Prep Time: 30 Minutes Cook Time: 210 Minutes |
Ready In: 240 Minutes Servings: 12 |
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This is bright, fresh and right out of the garden! If you like it thicker add tomato sauce or paste. I usually mix 4 ounces of tomato sauce with 4 tablespoons of tomato paste to get a thicker salsa for hubby, but use as much or as little as you like. Serve with tortilla chips. Hope you try this for your next party! Ingredients:
8 cups tomatoes, seeded, chopped and drained |
2 tablespoons garlic, minced |
1/4 cup parsley, chopped fine |
1/4 cup cilantro, chopped fine (more to taste) |
1 red onion, chopped fine |
1/2 white onion, chopped fine |
4 scallions, chopped fine |
1 green bell pepper, small, chopped fine |
1 teaspoon chives, chopped fine |
6 jalapeno peppers, seeded and chopped fine |
2 tablespoons olive oil |
1 tablespoon brown sugar |
salt and pepper (to taste) |
2 limes, juiced (use the zest from one lime as an add-in) |
tomato sauce |
tomato paste |
Directions:
1. Prepare tomatoes and let drain while you chop the rest of the ingredients. I cut everything by hand the first time and got a backache so use your food processor if you have one.
2. Mix in a large bowl with a wooden spoon and pour into plastic containers. Do not process - this is a fresh salsa.
3. Store in the refrigerator for 3 or 4 hours before serving. Refrigerate leftovers.
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