A fun twist on a traditional pico de gallo that includes some fall produce!

Yield Approx. 2 ½ Cups

Recipe by our Farm Chef, Carly Silberman

Ingredients:

  •       1 Large Tomato, finely chopped
  •       ½ Zucchini, finely chopped
  •       ½  Poblano Pepper, seeded and finely chopped
  •       ¼  Cup Onion, finely chopped
  •       ½ Jalapeno Pepper, seeded and finely chopped (optional)
  •   1 Tbsp Cilantro, finely chopped
  •       1 Garlic Clove, minced
  •     ½ Lime, juiced
  •      ¼  tsp Salt

Directions:

Place all chopped ingredients into a bowl. Sprinkle with lime juice and salad and stir to combine. Cover and refrigerate for at least 1 hour. Serve as a dip with chips, or place on top of tacos or eggs.