Fast, Fresh, & Easy Pico de Gallo, Salsa, & Guacamole

It’s going to be getting pretty hot here, the forecast says we’re going into the triple digits later this week.  Taking that into consideration, my garden is going into full bloom.  Hint: for the gardeners out there, never plant buttercup squash, crooked neck zucchini, or cucumbers too close together.  I did and they took over my garden.  My buttercup squash became a monster.

My Out of Control Garden

Well now, I’m going to have mega amounts of tomatoes soon.  So, what to do with them?  How about pico de gallo, garden fresh salsa, and guacamole?  Three easy go to garden fresh ideas and to top it off – they’re traditionally all vegan. 

Pico de Gallo Recipe

Tomatoes - chopped

Onions - chopped

Cilantro - chopped

Lime

Salt

Combine chopped tomatoes, onions, and cilantro in a bowl.  Squeeze the lime and add the juice into the bowl.  Add salt to taste. Yes, that’s it!  Super easy and fresh.

Fresh Garden Salsa Recipe

3 large tomatoes

1 small onion - chopped

1 jalapeno - chopped – add more to taste (if you don’t like it hot, cut out the seeds and deveined)

1 clove garlic - chopped

Cilantro – handful -chopped

Lime - juiced

Salt

Place tomatoes on a baking sheet and roast in the oven until soft.  Take out of oven and let cool.  Place all ingredients in a food processor or blender.  Add salt to taste.  Ready to eat with chips.  Easy and garden fresh. 

Guacamole Recipe

Avocados

Tomatoes - chopped

Onions - chopped

Cilantro - chopped

Lime – juiced – to taste

Salt to taste

Cut avocados in half and take out pit.  You can use your knife and hit the blade into the pit, then pull out.  The pit should come out easily with the knife blade.  Spoon out the insides of the avocado into a bowl.  Mash avocados.  If you made pico de gallo, add some to the bowl of avocados.  If you didn’t, add the rest of the ingredients and mix together.  Add salt and lime juice to taste.  Serve with tortilla chips.