These recipes were entered by customers, growers, and market managers at the many markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!

Pico de Gallo Salsa

From Jonesborough Locally Grown

Pico de Gallo is basically a blend of fresh vegetables and hot chile, also known as salsa cruda,salsa fresca, salsa fria or salsa Mejicana. As most salsas, it can be a dip, however it also makes a wonderful dressing on meat dishes. We’ve had it with the Red Chile Stew also included in this recipe section.
Source: The Whole Chile Pepper Book by DeWitt and Gerlach pg. 125 (Entered by Jeff Stratton)
Serves: 2 cups

6 Serrano or Jalapeno chiles
1 large onion, finely chopped
2 med. tomatoes, finely chopped
3 cloves garlic, finely chopped
1/4 cup fresh cilantro, finely chopped
1/4 cup vegetable oil
3 Tbs red wine vinegar

Step by Step Instructions
  1. Remove stems and seeds from chiles, chop finely. Add all ingredients together, allow the salsa to set at room temp. for an hour. Spoon on or into meat dish.