Farm-to-Table Pico de Gallo


  • 4Roma (plum) tomatoes, diced
  • 1 cup diced onion
  • 1carrot, peeled and chopped
  • ¼ cup fresh cilantro leaves, or to taste
  • 3 small jalapeno peppers
  • 2green chile peppers
  • ¼ large poblano chile
  • 1lime, juiced
  • 1 tablespoon chopped garlic
  • 1 teaspoon sea salt
  • Directions

  • Step 1

    Mix tomatoes and onion in a bowl.


  • Step 2

    Process carrot, cilantro, jalapeno peppers, green chile peppers, poblano chile, lime juice, and garlic in a food processor to your preferred texture; add to tomato mixture and stir. Season the mixture with sea salt.

  • Step 3

    Cover bowl with plastic wrap and refrigerate at least 2 hours before serving.

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