Green Zebra Pico De Gallo
Bruce and I were out of town for nearly a week on a trip to the Southwestern portion of the United States in the small desert community of Aguanga, California. It’s about 20 miles southeast of Hemet and is nearly 2,500 feet in elevation. It’s pleasantly rural and has some stunning high desert views. We spent 5 amazing days with family and friends.
View across the valley…
Some prickly cacti… The spines are crazy sharp. Note to self… Don’t touch.
More cactus. This one had small symmetrical bunches of reddish colored spines.
This plant is called a red hot poker. The blooms are a beautiful orange red color. They thrive well in the hot desert sun.
Succulents in a pot.
Thunderstorms over the valley. There was plenty of thunder and lightning during our stay and when it rained, it poured… The views across the valley were lovely, even when it rained.
Bruce and I got home late Sunday night and the next morning before I left for work, I found bunches of ripe tomatoes in our garden. When I say a bunches, I mean at least a gallon of fresh tomatoes. I picked at least 6 varieties before I headed out to the office. When Bruce and I left on our trip, all the tomatoes on the vines were unripe and not ready to be picked.
Tomatoes are my favorite vegetable (technically, a fruit). Every spring I make it a point to plant some of the wildest looking tomato plants that I can find. I have pink tomatoes, black tomatoes, orange, green, yellow, and a couple of local red varieties. When I plant tomatoes, Green Zebras are always at the top of my list. I love the Green Zebras because they are deliciously mild in flavor and they always make for a uniquely colored tomato dish.
Do you see the pretty dark green stripes and the light green skin? With some of these fresh picked Green Zebra tomatoes, I decided to make a simple pico de gallo to serve with chicken soft tacos and crunchy tortilla chips. Pico de gallo is a fresh, uncooked Mexican salsa usually made with bright red tomatoes, white onions, peppers, lime and spices. I decided to make mine with my Green Zebra tomatoes, green onions, cilantro, lime, jalapenos, garlic, salt and pepper. It’s easy and delicious! Enjoy! Tessa
- 1 1/2 cups chopped tomatoes (I used Green Zebras)
- juice of two limes
- 1/2 cup chopped green onions
- 2 Tbs chopped cilantro
- 1 tsp minced garlic
- salt and pepper to taste
- 1 Tbs minced jalapeno (optional)
Mix all ingredients in a medium sized bowl. Cover and chill for about an hour before serving. Makes about 2 cups.