I left town for a week during prime tomato-picking season and came home to a garden chock full of ripe maters. After a few days of tomato sandwiches, a few quarts of gazpacho and several pints of pureed tomatoes frozen for later, I figured I needed to broaden the tomato horizons a bit.
I gathered a few of the bigger specimens, which were so large and ripe they were starting to crack at the seams, and started chopping. All I added to the mix were an onion, jalapeno peppers, cilantro and lime juice. I have been spooning the simple salsa over nachos, scrambled eggs, tacos, cooked spaghetti and anything else I come across that can benefit from a bit of garden-ripened tomato love.
Pico de gallo (literally rooster’s beak) is also referred to as salsa fresca (fresh sauce), which is apropos, since the ingredients are merely chopped, tossed and served. I could give you an exact recipe, but it is not necessary.
Chop up a few ripe tomatoes and toss in a bowl with some diced onion (red, white, green or yellow, your preference), a couple of seeded and finely chopped jalapeno peppers (leave the seeds in if you want a bit of heat), some chopped cilantro, the juice of one or two limes and some kosher salt and freshly ground black pepper. Makes 3 to 4 cups.