Tomato season is one of those moments in summer that deserve to be taken advantage of. Plump, sweet, tart, ugly, red, unshapely — no matter how they come, they’re all delicious. Don’t make the mistake of letting summer pass you by without taking advantage of one of the most iconic smells and tastes of summer.
I strolled into my neighborhood market not too long ago and allowed the wafting smells to massage my senses — fruits, vegetables, herbs, and tomatoes by the pound. Heirloom tomatoes seemed to taunt me with their brightly colored skins and sometimes odd shapes. It didn’t take long before I had grabbed an armful and proceeded to the nearest check out lane. Before my tires inched up my driveway, the inspiration of what could be made with my aromatic eye candy was already there.
One of my favorite tomato recipes is pico de gallo. Pico de gallo is fresh, quick, healthy and requires absolutely no cooking — all of my favorite characteristics when it comes to creating a summer recipe. Of course, pico de gallo can be enjoyed rather authentically with some simple tortilla chips or you can get fancy and use this recipe to dress up something like grilled chicken, fish or steak. It’s delicious and the only thing that matters is what you’re in the mood for. This pico de gallo recipe is the perfect party food because it feeds a crowd and doesn’t cost much to make.
Place any leftover pico de gallo in an airtight container and keep it in the fridge for 3-4 days or drain extra juice and store inside the freezer for 3 months.
Pico de Gallo
Total Time: 15 minutes Serves: party serving
Ingredients
10 heirloom tomatoes (chopped)
1 onion (chopped)
1 cucumber (chopped)
4 tomatillos (chopped)
1 bunch cilantro (chopped)
juice of one lime
3/4 tsp salt
Directions
Add chopped ingredients to large bowl.
Add juice of one lime, salt and mix.
Chop cilantro and mix in.
Let sit in refrigerator for 1 hour.
Enjoy!
