Summer tomatoes, baby toes and a side of basil. Now all I need is a little fresh mozzarella, olive oil, sea salt and a big fat glass of red wine. OK, that’s just for tonight, but what to do with the rest of these beauties? Pico of course! Pico de Gallo in Spanish, means “beak of a rooster”. I have absolutely no idea why it’s called that, but my guess is the gathering of the ingredients in your garden causes you to look like a rooster pecking around. What’s your guess? Below is my favorite recipe for pico – using garden tomatoes, green onions, white onions (I know! Onion overload.) a little purple onion for extra color, fresh squeezed lime juice, a little jalapeno, sea salt and tons of cilantro. Pico is yummy when added to scrambled eggs, or scooped up with tortilla chips, as a topping for boring grilled chicken, or as a topping for tacos, or wrapped up in a fajita…you name it. It’s probably even good on ice cream. I like to store my prized pico in those super-handy wide mouth pint and a half jars. They fit really well on the door of the fridge and I can use the lid to strain the pico when it gets too soupy.
- 3 cups diced garden tomatoes
- 1 jalapeno, finely diced
- 1/2 cup chopped cilantro
- 1/2 cup finely chopped sweet yellow onion
- 1/4 cup of chopped green onions
- Juice of one lime
- 2 teaspoons of sea salt
Mix all ingredients in a large bowl and let it sit in the fridge for a couple hours before serving.