Summer is quickly coming to an end, and with that I’m in make-the-most-of-it-mode. Before you know it, we’ll be pumpkin spicing everything, and we’ll be longing for the days of backyard barbecues and gorgeous summer produce.
This recipe for Pico De Gallo, a tomato heavy side to eat alongside almost anything (chips, tacos, burgers, etc.) is an ode to the bounty of summer fruits and vegetables. Tomatoes are being harvested in loads, and these beautiful gems are at the peak of their freshness. Speaking of tomatoes, I planted 9 tomato plants in my yard this year, and although they’ve grown tremendous and look lush (they even have gorgeous yellow blooms!), I’ve had zero harvest. Not a single tomato. Zero. Zilch. Nada.
In any case, the grocery stores and farmers markets are packed to the brim with these beauties, so I’ve been filling the hole in my heart (from this year’s lackluster garden) with them.
Pico De Gallo
- 1 ½ pounds roma or cherry tomatoes, diced
- ¾ teaspoon salt
- ¾ cup diced onion
- ½ cup chopped cilantro
- 1 tablespoon lime juice
- 1 jalapeno, minced
n a large bowl, mix tomatoes and salt. Transfer to a colander and drain for 30 minutes. Discard liquid.
Return tomatoes to bowl and combine remaining ingredients. Mix and taste. Season with additional salt if necessary.
Recipe adapted from Serious Eats