“winter pico de gallo”

I have a problem: I go through a serious tomato withdrawal in the winter months. I wouldn’t think about eating the “tomatoes” in the stores right now, but I have found a bit of a substitute that has helped with my cravings that I’d like to introduce to you.

I call it “winter pico de gallo” because I typically make pico with tomatoes fresh from the garden (and while that version is admittedly superior, this is a close second especially if you’re in the midst of tomato withdrawal). For this version, I use canned tomatoes, and they surprisingly turn out pretty tasty if I do say so myself.

Winter Pico de Gallo
Adapted from my friend Brooke’s recipe

Ingredients
1 pint canned/2 cans diced tomatoes*
2-3 jalapenos, depending on how spicy you like it**
1 small onion, peeled and quartered (I prefer the sweeter red onions for this)
1/2 cup fresh cilantro leaves
1 tsp. of local honey
1-2 cloves of garlic
Salt and pepper to taste

Directions
Drain the tomatoes and place them along with the remaining ingredients into a food processor. Run until everything is combined. Taste and add additional salt and pepper as needed.

*I was using the diced tomatoes that I had canned from our garden in the Fall, but since I’ve been going through this stuff like water lately, I’ve had to resort to canned organic tomatoes (my favorite are the Eden brand until Kroger starts producing their non-BPA lined cans).

**I like it spicy, so I usually include at least two whole jalapenos – seeds and all. You’ll want to experiment based on your tastes. I freeze my jalapenos from the garden whole, so I still have a nice stash of those in the freezer. I’ve noticed that I think freezing them might make them a little spicier than eating fresh, so just a warning for those of you using frozen peppers as well.

I have been going through a quart of this stuff a week. I eat it on my eggs, on taco night, on a baked potato, and just with chips for a snack. I think I might have a problem…