If you’re a home gardener then I’m positive you’re swimming in tomatoes about now, and desperately trying to keep up with your ripening bounty. I’m getting double whammied thanks to my brother-in–law (but I’m not complaining). I planted my tomatoes late this year, and the first one is just beginning to ripen. My dear brother-in-law, my husband’s identical twin, planted WAAAY too many plants, has no canning or preserving experience, and keeps hinting around that I might be able to do something about his glut of tomatoes. I’ve been finding deposits of tomatoes on my kitchen table about every other morning, and he’s been warning that the main crop should be ready some time next week. I’m still trying to decide if I’m going to help him. In the meantime, I’ve been happily munching away on tomato and sweet onion sandwiches, and making up batches of pico de gallo which are quickly polished off by my heathen tribe.
I’m not giving measurements, because this recipe is more about proportions and personal taste.
Pico de Gallo
Dice tomato and throw it in your bowl.
Dice up to an equal amount of onion. This is where personal preference comes into play. I usually go with about 1/2 to 3/4 the amount of tomato. I recently learned that authentic Mexican food uses white onion and not yellow onion.
Finely chop a bunch of cilantro. Again…. personal preference. If I were the only person eating the Pico de Gallo, I would use an amount equal to my tomatoes, but my guys can’t handle that much.
Very finely dice the Jalapeno and add it to the mix. I skip this one because I’m the only chili head in the house. I would be accused of cruel and unusual torture if I set out a bowl of spicy Pico de Gallo.
Add lime juice and then salt to taste. This tasting step is very important for a couple of reasons. First, you don’t want to overdo the salt. If you’ll be eating the salsa with chips, remember that your chips are salted. Second, this may be the only Pico de Gallo you get to eat. Once you set it out it will disappear quickly!
This is a versatile salsa. Don’t limit yourself to eating it with chips. It makes a wonderful side dish. I recently served it as a side with homemade tamales (which I promise to post at some later date). You can add it to any number of Tex-Mex type dishes also.