Pico De Gallo...tis the season!

Went for a walk around our little town this week with my husband. Came across a friend working in their (BEAUTIFUL) vegetable garden. After talking about our lack of ripe tomatoes, we walked away with 20 lbs. of tomatoes (yes we paid for them!) to enjoy. For my husband, that means eating them by the bowl raw and in BLT sandwiches, but for me that means COOKING.

The first thing I made was Pico de Gallo. To me, there is no better way to enjoy late summer's fresh bounty, than with a good fresh Pico - full of tomatoes, garlic, onion, and cilantro. It is incredibly easy to make, lasts in the fridge for days, and can add a fresh twist to so many dishes. My recipe is very basic!

Pico de Gallo

6 Roma (or other similar, meaty) tomatoes, finely diced

1/2 large white onion, finely diced

1 medium jalapeno, seeded, and minced

4 cloves of garlic, minced

3/4 cup (packed) finely chopped fresh cilantro (leaves only)

juice of 1/2 lime

1/2 tsp salt

1/4 tsp pepper

Combine all, cover, and refrigerate, at least four hours. Flavors will continue to marinate the longer it is refrigerated. You can adjust this to your taste - less jalapeno if you want less heat, salt and pepper to taste. 

Some of my favorite ways to use fresh Pico:

• With tortilla chips!
• Warm an 8oz block of cream cheese for 20-30 seconds to soften, top with fresh Pico, and then dip with pretzels or crackers
• Top any kind of Mexican dish - tacos, enchiladas, burritos - perfect garnish to freshen up dishes
• Use it as a bruschetta - on toasted baguette rounds
• Over grilled chicken
• Stir it into warm pasta, and drizzle with a little olive oil, for a fresh pasta option

The possibilities are endless. Experiment, and enjoy!