This time of year many gardeners have a counter-full of produce at their fingertips. Tomatoes and peppers are always scattered throughout my kitchen. The first ripe tomatoes are always reserved for that first tomato sandwich. The next ripe ones are reserved for the first batch of fresh tasting pico de gallo. This Mexican condiment means beak of rooster and can be made quickly and added to many dishes both Mexican and others. Standing at the kitchen counter we eat the first batch scooped from the bowl with tortilla chips. We’ve waited 8 or more months for this first fresh taste of summer! We never really tire of eating it this way but have added it to many other meals. Toss a spoonful on top of a pork chop, top a baked potato, mix into any corn salad, mix with a roughly mashed avocado for a quick guacamole. The quantities below are approximate becaase pico de gallo is so forgiving there is no wrong way to make it. I do try to use colorful peppers or a red onion to add color that gives the pico a festive look. Some people seed the tomatoes before chopping but I skip this step and save some time. Make it your way!
Ingredients:
any ripe or slightly overripe tomatoes, start with 3-4 medium
any peppers, start with 2 bell peppers of any color – adding jalapenos or other hot peppers will give you a nice spicy pico
red onion or white onion, start with 1
garlic, 2-3 cloves
cilantro, 1/2 cup chopped
lime, a few wedges
salt
Roughly or finely chop the tomatoes, peppers and onions. Mince the garlic, chop the cilantro. Mix these ingredients together and squeeze on fresh lime juice and salt to taste. It’s that easy and the taste is so fresh.
