Reason #184 to have an indoor dwarf citrus tree: Pico de Gallo

Home/Store/East Nash Greens Blog/Reason #184 to have an indoor dwarf citrus tree: Pico de Gallo

Question: How do you combine most of the pleasures of East Nashville home gardening in one piquant, mouth-watering dish?

Answer: Pico de Gallo.

Simple to prepare, needing no cooking, and made from the freshest of ingredients – most of which can come straight from your garden – Pico adds a wonderfully bright touch to tacos and other Latin-inspired dishes, or served up as an appetizer with tortilla chips.

But best of all (in my opinion) Pico de Gallo is the perfect justification for having your own dwarf key lime tree.

Not that you need any justification.

Assemble this fermented salad from your homegrown (or East Nashville farmers market purchased) fresh tomatoes, jalapenos, onions and cilantro, mix in a bit of salt, and then sprinkle it with some juice squeezed from a freshly picked key lime from your very own tree.

It's hard to imagine anything better. Chef's kiss.

PICO DE GALLO RECIPE

Fresh ripe tomatoes

Fresh onion

Fresh jalapeno peppers (optional)

Fresh cilantro

Fresh KEY LIME juice

Salt

Step 1. Get yourself a dwarf key lime tree. (I can help you with this step).

Step 2. Pick a ripe lime or 2 from your mature tree. (If your tree is a seedling, you may have to buy your limes in the produce section while you wait (patiently or otherwise) for the first ripe fruits. Squeeze the juice out of 1 key lime, or more to suit your taste. Set aside.

Step 3: Gather the other ingredients. You want to use equal parts tomato and onion, your preferred amount of jalapeno pepper (less if you like it mild, more if you like it hot), and a generous handful of cilantro, more or less to taste. Remove the seeds from the jalapeno. Chop everything roughly and add to a large bowl. Add 1 tsp salt (more or less to taste). The salt is a key ingredient. It will start the fermentation process and help the flavors meld.

Step 4. Pour the lime juice into the bowl. Mix thoroughly. Let sit before serving .On a warm day, your Pico will be ready within an hour or so on the countertop. You can also refrigerate it overnight and serve the following day.

Serve and enjoy with tacos, over burritos or casseroles, as a topping for guacamole, or spooned straight out of the bowl and directly into your mouth (my favorite method).

Need a source for dwarf Key Lime trees, organically homegrown in East Nashville? Look no further.

🍊🌱🍊🌱🍊🌱🍊🌱🍊🌱🍊🌱🍊🌱🍊🌱

Wanna stay in touch and get all the gardening tips and product updates?

Sign up for my newsletter.

Or scan the QR code:

P.P.S. If anything you read on my blog moves, inspires or informs you, (or just made you smile)

buy me a coffee (or herbal tea) and help keep it going!

Thanks for your support!