The tomatoes I had picked a few weeks ago were all ripening, and Joseph was happily incorporating them into his lunches every day. There was a mountain of them, though, and I knew I had to do something with them as they slowly started getting really ripe. Time for pico de gallo, which is basically a fresh salsa.
Amazingly (according to my friends), I don't use a recipe for this. Many people also drain off the liquid from the salsa, but I leave it in. You pretty much can drink the remaining bit of salsa down when you get to the bottom of the bowl. Yum!
I also have a pretty new pottery bowl to put my pico de gallo in--I purchased this hand-made bowl at our local farmers market this past summer.
I love all things blue! But you probably figured that out already.
Pico de Gallo
green pepper (optional, your taste!)
Chop the tomatoes, onion, green pepper, jalapenos, and garlic as coarsely/finely as you wish. Chop the cilantro and add it in, Pour in a splash of white vinegar, and salt to taste.
I really can't give you ingredient amounts, but they are listed in order of amount. If you have, say, four or five tomatoes, use 1/4 of an onion, one small green pepper, one jalapeno (or whatever, depending on your affinity for heat!). Then go from there--half a bunch of cilantro, a splash of white vinegar, maybe 1/2 teaspoon of salt (better start with 1/4). Just keep tasting/testing along the way. That's how I do it!
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