I’ve been going down my roster of requisite recipes that I make every tomato season. Ones that really require fresh-picked, fragrant, ripe tomatoes. I haven’t gotten to BLT yet. It is by far my favorite and I have been waiting for my own tomatoes to become ripe enough for the distinct honor of being sliced and placed between smoky bacon, bread and mayonnaise.
I have made several batches of Pico de Gallo, the bona fide version of what most supermarkets sell in jars as “salsa”. Every time I make it I think I’ve made too much, but by the end of dinner it is gone. If a measly cup makes it to the next day it is quickly snatched up by whoever spots it first for topping their scrambled eggs or spooning onto quesadillas.
I guess everyone knows when tomato season is over, so is pico de gallo.
- 4 cups diced tomatoes, about 6 large tomatoes
- 1/3 cup minced onion
- 2 jalapeños, seeded if desired and minced
- 1/4 cup chopped cilantro
- Juice of 3 medium limes
- 1 large clove garlic, minced
- 1 1/2 teaspoons kosher salt
- Combine all ingredients in a large bowl. Taste and add more lime juice or salt if desired.