If you love tomatoes, then there is an excellent chance you also enjoy pico de gallo, the popular Mexican salsa that is great on just about anything. There isn’t much variation with recipes, but I did find an excellent, traditional one on Natasha’s Kitchen. For me, two qualities stand out about pico de gallo: its freshness and versatility. And there is not a better time to make it than right now. Why? Two words: Arkansas tomatoes.
For my pico de gallo, I used heirloom and Cherokee Purples from Me & McGee Market in North Little Rock. I enjoyed including two different types of tomatoes, as the contrast in colors between the bright orange traditional heirlooms and the deep red Cherokee Purples with their purple and green undertones, made for a beautiful final product.
As for its versatility, we ate the pico de gallo for several meals throughout the week. Keep in mind, the more it sits, the better it gets. Well, you do not want it sitting too long, but good pico will last a couple days.
While I have absolutely no problem with just shoveling it straight into my mouth, I did use the pico as a topper for Rabbit Ridge Farm chorizo tacos, and then for some black bean, egg, and tomato hash the following evening.
It is easy to make great pico de gallo. Just make sure to take pride in your chopping, and believe me, you will be doing plenty of chopping. Pieces should be small, but not too small. A good pico is a little chunky.
1 lb tomatoes (3-4 medium), diced
1/2 medium onion (1 cup chopped)
1 jalapeno pepper seeded and finely minced (optional)
1/2 cup cilantro chopped
2 Tbsp lime juice from 1 lime
1/2 tsp salt or to taste
1/8 tsp black pepper
- In a medium bowl, diced tomatoes, onion, jalapeno pepper and chopped cilantro.
- Stir in 2 Tbsp lime juice and lightly season with 1/2 tsp salt and 1/8 tsp black pepper, or season to taste. Enjoy right away or cover and refrigerate overnight.