Easy breezy pico de gallo recipe
This year marks my first ever as a backyard gardener, and while I didn’t experience any success with my watermelon, carrots, beans or cucumber, I got a bumper crop of Roma tomatoes, grape tomatoes and jalapeno peppers – plus an amazing haul of cilantro, oregano and basil.
Of course, when you grow more food than your family can eat fresh and everyone you know also has a garden, you end up with a lot of food coming ripe at the same time. And because I didn’t want food to spoil, this year also marks my first year delving into the world of preserves. Now, I didn’t bother with learning the canning process (maybe next year?) but instead decided to do some freezing.
Here’s a recipe I created with for the Romas and jalapenos. There is NO cooking required in this recipe. (How easy, right? Click through this link for the recipe!
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