Roma tomatoes are a staple for me and Jeff in the month of August. I use them on everything and in everything that would call for regular tomatoes: salsa, salads, taco dips, and I've even pureed them for spaghetti sauce. They are less seedy and easier to work with.
Sugar has been my enemy this summer and I knew I needed a healthy and accessible snack in the fridge, and pico de gallo did the trick. The only semi-challenging and time-consuming part of this recipe is the chopping. However, I have one of these bad boys that my MIL got me for my birthday one year and I love it. The tomatoes and onions were perfectly chopped within minutes.
12 roma tomatoes, diced
1 sweet onion, chopped
1 jalapeno pepper (optional - I use half of one)
1 clove garlic, minced
2 T. chopped fresh cilantro
lime juice (just squeeze one half)
salt & pepper to taste
Stir together and refrigerate. Serve with tortilla chips (we love the blue corn!)
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