Garden Pico de Gallo
Mrs. Libby O'Neill
If, like my neighbor, you were diligent about starting your tomatoes at a reasonable time of year and have tended them well, you may find yourself collecting the first fruits of your harvest before summer is even in full swing. If, like me, you bought several packets of heirloom tomato seeds, started them all, killed them all, and ended up buying plants and putting them in weeks later than would have been ideal, then the first stretch of summer will provide a splendid opportunity to grow in the virtue of patience. Either way, the following recipe will come in handy by the end of the summer.
Of course, if life is already providing more than sufficient other opportunities for patience, feel free to leapfrog this one by hitting up a farmers’ market or roadside stand. Just please don’t buy tomatoes from a grocery store. They were never meant to live there. Find some that look and smell beautiful with a name that sounds like it has a story to tell and you’re well on your way.
The following recipe requires only a rough chop and does not require your stovetop, thus the pico de gallo appellation — differentiating it from other salsa. But I have yet to find a satisfactory explanation as to where that name (literally translated as “rooster’s beak”) came from. Having some experience with the beak of a rooster, I can recommend literally nothing about it. Luckily, the same cannot be said for this little mix. Throw it together with whatever varieties of each ingredient you are currently harvesting or have on hand, let it sit just a bit, and then devour it in a fit of summer indulgence. It’s delightful on good tortilla chips (especially when accompanied by a good margarita), or as a dress-up for tacos, quesadillas, and other dishes. Or, can it on the stove to treasure its brightness in the depths of winter while you peruse the seed catalogs for more heirloom tomatoes.
— Libby
Garden Pico de Gallo
Two onions, white or red, finely chopped
Fresh hot pepper (jalapeno or habanero work well here, or whatever’s in the garden) to taste, finely chopped. Remove seeds to decrease heat.
8 large tomatoes
Half cup lime juice (lemon can be used in a pinch)
Fresh cilantro (or parsley), chopped
Salt and pepper to taste
Chop onions, peppers, tomatoes, and herbs. (Whatever you do, do not put in contact lenses after chopping the hot peppers.) Toss in a bowl with the rest of the ingredients. Regardless of your decision about patience and roadside stands, do take the opportunity to practice delayed gratification while you let the flavors meld for at least half an hour.
If canning, leave ½ inch headspace at the top of your jars. Process at a boil for 15 minutes. You will lose a little vibrance in color, but not in flavor.
Notes:
Don’t hesitate to experiment, based on what’s growing. If you have a bumper crop of sweet peppers, chop one and toss it in for added color and a bit of herbaceous crunch. If you’re one of those truly patient people who grow their own garlic, by all means reward yourself by including a clove or three, raw or roasted, finely chopped. Some folks even add shredded carrots. The point is to look in your garden and get creative.
