I've mentioned before that Wes gets all the credit for our garden. We've enjoyed dinners of squash, corn, potatoes, & cabbage and those sides that call for fresh jalepenos, onions, and bell peppers. We've also picked plenty of these:
We have more of these than we know what to do with. No one in our Party of Five would dare each a raw tomato. We usually freeze a few for winter soups and we eat lots of fresh pico. It's our after work go to snack. If I could only find a great tasting chip with no calories, I'd be a happy camper.
Pico recipe: 7 medium/large tomatoes, 1 large onion, 1/2 bunch cilantro, 4-5 jalepenos (deseeded) Cut veggies into large chunks. In a food processor, chop fine. Add lime juice and salt. Marinate 3-4 hours (best overnight). Yummmmmm-o!