Last year my garden was like a jungle, loaded with tomatoes, zucchinis, eggplants, peppers and other stuff.
This year —-meh. Tomatoes not so plentiful (but delicious), I got two measly zucchinis, didn’t grow eggplants. The collard leaves were eaten up by roving outsiders. We managed one good bunch of kale.
The chili peppers though! They gave their all. We have plenty of them, all perfect.
So I decided to make homemade salsa.
I used peppers, tomatoes and scallions, all from my garden. I didn’t have cilantro, so I used the small green leaves from what I thought was a parsley plant but it turned out to be celery.
The avocado — store bought, and I know it isn’t a usual addition to Pico de Gallo, but I added some anyway and it gave a lovely, mellowing flavor and creamy texture.
Garden Fresh Salsa
4 medium tomatoes, chopped
2-3 scallions, chopped
2 small chili peppers, deseeded and chopped
1 small (or 1/2 large) avocado, chopped*
2 tablespoons chopped cilantro, parsley or celery leaves
1 large clove garlic, finely chopped
2 teaspoons olive oil
2 tablespoons lime juice
salt to taste
Place the tomatoes, scallions, chili peppers, avocado, cilantro and garlic in a bowl. Pour the olive oil over the vegetables and toss the ingredients to distribute them evenly. Add the lime join, toss again and let rest for at least one hour. Taste for seasoning and add salt as needed.
*You can make this a day ahead. If so, add the avocado an hour before serving rather than at the same time as the other ingredients.