This summer I planted a garden....yes, like everyone else who was home bored during quarantine. Gardening is not my greatest skill, however it brought me joy and a sense of purpose when I needed one. It was bittersweet to prepare my garden for winter and pick my final harvest.
All summer my harvests were GRAND from my pepper plants, this last harvest was no different. Using fresh foods and being able to preserve some for another day has been my goal all summer. There is nothing better than fresh veggies! So, I decided to make a pepper filled version of Pico de Gallo. Traditionally, this tasty dish only showcases serrano peppers for some heat. I used some red peppers, green peppers, and some lunchbox peppers (little orange ones) all from my garden. This is one of my go to recipes for a fresh, delicious side with dinners or just a healthy snack. I actually made this recipe a few times and even threw some in a ball jar and froze it for a later date.
Interested in the recipe? No worries, you can find it here! Want to prep along with me? Check out our Youtube video.