All through early fall there has been a plethora of peppers in our garden. Jalapeño, bell peppers, Anaheim and a variety of small sweet peppers abound. Quite frankly, I have peppers coming out of my ears. There are also spring onions, lots of them, so I was excited when I saw there were still  beautiful heirloom tomatoes at the farmers market perfect for whipping up a fresh Pepper Pico de Gallo. The traditional version does not call for the sweet peppers but they add nice flavor, color and crunch. I also like to add a little dash of olive oil to bring the flavors together but I’m Californian and  like to add olive oil to everything so feel free to leave it out. You can adjust the number of Jalapeños depending on how spicy they are and how spicy you like it. Enjoy with chips or as a flavorful topping to any mexican dish. Ok, that’s 7 peppers down…

Ingredients:

3 small heirloom or Roma Tomatoes, diced

3 small Sweet Peppers or 1/2 lg Bell Pepper, seeded, diced

2 Spring Onions including tops, diced

1 Garlic clove minced

2-4 Jalapeños, seeded, minced (leave in a few seeds if you like it hot)

2 Tbsp Cilantro chopped

juice from 1 Lime

pinch of Salt and Chili Powder

dash Olive Oil (optional)

3 dashes of your favorite Hot Sauce (optional)

Mix all the ingredients in a bowl. Taste and adjust seasoning if needed. Bam! You’re done. If  you are serving as a dip or topping leave as-is. If you are using in a wrap or burrito, place in a colander and allow it to drain a bit before use so tortillas don’t get soggy. Buen Provecho! X, Jacq