pico de gallo de calabaza
bursting with vibrant flavors and garden-fresh goodness, this zesty Pico de Gallo with a delightful squash twist is a true summertime staple. make it for yourself or bring it to your next backyard hang- either way this will be your new favorite. zucchini and summer squash help carry this refreshing medley of diced tomatoes, tangy lime juice, garlic, and serrano peppers. you’ll never want to make it any other way.
Ingredients
- 4-6 roma tomatoes diced
- 2-3 limes juiced
- 1 small red onion finely diced
- 4 cloves of garlic minced
- 3/4 cup loosely packed cilantro or to taste
- 1-2 serrano peppers minced (remove seeds for less spice)
- 1 small zucchini cubed
- 1 summer (yellow) squash cubed
pico base seasonings (all to taste)
- salt
- cumin
- chili powder
squash seasonings (all to taste)
- garlic powder
- cumin
- chili powder
- mexican oregano
- salt
- pepper
Instructions
zucchini and squash
- preheat oven or toaster oven to 425°F (220°C).
- in a bowl, toss cubed zucchini and squash with a small amount of oil (omit if oil-free). add seasonings (garlic powder, chili powder, cumin, Mexican oregano, salt, and pepper), and toss again.
- roast in the oven or toaster oven at 425°F (220°C) for about 15 minutes, tossing with a spatula halfway through.
- let cool and until comfortable to handle
pico
- in a large mixing bowl, add diced tomatoes, diced onion, minced garlic, and peppers. squeeze in the lime juice and toss well.
- add Pico Base Seasonings (cumin, chili powder, salt), and mix again.
- (mixing between each step rather than all at once allows for better incorporation of ingredients. but you can do it all at once and that’s totally fine.)
- once the zucchini and squash are cool enough to handle, add them to the pico mixture and mix well. it's okay if they fall apart a bit while mixing.
- enjoy now or refrigerate for a couple of hours to let the flavors blend. store leftovers (if there are any!) in a sealed container in the refrigerator for up to 4 days.