I am tired today – even Tech Guy here at the office mentioned how tired I look. He’s a sweetheart, and as a Type II diabetic who struggles with his diet was quite sympathetic when I told him that although I’d tried very hard to eat right this weekend, we ate out so much that it knocked me all out of whack – Bob Evans and Cheesecake Factory don’t exactly do local and sustainable. I further botched things up last night; we stopped on a whim at our absolute favorite restaurant in Ohio. They do serve locally obtained, unprocessed food, but if you throw alcohol and dessert into the mix, well…
Cut me some slack – I’m paying for it this morning. (It sure was tasty, though.)
At any rate, I’m back on track today and will remain there until I’m seduced once again by the siren song of a four-star restaurant. Which doesn’t happen with any regularity, thank goodness.
So – pico de gallo. There’s some debate about the origins of the name, but it’s basically a fresh, uncooked salsa often served with Mexican dishes. It’s easy and delicious and has the added bonus of being extremely good for you, too. I don’t care much for cooked tomatoes, but I love them raw and this is one of my two favorite ways to eat them (I’ll get to the other way later in the summer when my own tomatoes ripen).
Note: Seed the jalapeños unless you like it really spicy.
Pico de Gallo
makes 3 – 4 cups
2-3 medium sized fresh tomatoes, finely diced
1/2 red onion, finely diced
2 jalapeño peppers, finely diced
Juice of one lime
1/2 cup chopped cilantro
Salt and pepper to taste
Combine all of the ingredients except the salt and pepper in a medium sized bowl; taste and season. Let it sit, covered, for an hour or so at room temperature, to allow the flavors to combine.
Can be served as a condiment, side dish or as a dip with good quality tortilla chips.