Mid-July through September, I try and use tomatoes as often and as much as possible. They are so much tastier, and the colors of all of the different heirloom tomatoes are too hard to resist. I haven't resorted to canning yet, but the second I have a kitchen bigger than 8' x 2', I probably will! I also have BIG dreams to have a garden similar to the one in "It's Complicated" one day where I will certainly overdose on tomato plants - but all in good time. So... expect a lot of recipes with them to come over the next few months! This is a very quick, colorful, fresh, and yummy recipe perfect for dipping, and also perfect for topping any fish, chicken, and even sliced steak dinner. Its wonderful on top of a salad, and packs wonderfully as a topping for an office lunch that is anything but boring. Wes and I had it over top of some grilled sea bass filets seasoned with salt, pepper, and smoked paprika last night (below...) and it was really delicious!
| Makes 2.5 cups Ingredients: 4 Heirloom tomatos, seeded and chopped 2 Limes, zest and juice 1 Red onion, chopped 1 Large jalapeno 1 teaspoon kosher salt | Choose really fresh and ripe heirloom tomatoes of all colors. Slice first, and remove the liquid and seeds, then chop and add to a bowl. Finely chop the red onion and the jalapeno, and add to the tomatoes. Note: depending on how much heat you like, add the seeds. Pico de gallo should be more fresh than spicy (and I like spicy food), so I added half of the seeds. Zest both of the limes into the bowl, then cut in half and squeeze all of the lime juice into the mixture. Add the teaspoon of salt, and toss gently to combine. Let this mixture sit for at least an hour before serving, but the longer the better! Enjoy with chips for a party (I love Trader Joe's Roasted Plantain Chips for those paleo/allergy friendly people), or on top of your lunch or dinner, whatever that may be! |
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