I found some beautiful heirloom tomatoes today for a Pico de Gallo, Jumbo-Style. Let’s go out to my Organic Hanging Herb Garden for fresh Cilantro.

Prep Time: 10 minutes
Total Time: 10 minutes
Yields: 4 servings
Equipment: 1 large mixing bowl, chef’s knife

Ingredients:
6 multi-colored heirloom tomatoes, sliced into wedges
1 red onion, diced
1 Fresno chili, seeded and minced (substitute jalapeno pepper)
2 tablespoons of cilantro, roughly chopped
4 tablespoons (2 to 3 limes) of fresh lime juice
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper

Directions:
In a large mixing bowl add the wedges of heirloom tomatoes, diced onion, minced Fresno chili, chopped cilantro, fresh lime juice, Kosher salt, and fresh ground black pepper. Toss to combine. Transfer the tomato salsa to the frig for 10 to 15 minutes.

There you havit it, my Pico de Gallo, Jumbo-Style chilled. This dish makes the perfect side to my Chili Lime Spiced Chicken Burgers.

https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/

https://lindalouhamel.com/2013/10/25/chili-lime-spiced-chicken-burgers-with-jumbo-salsa/