Yup, again with the tomatoes. Can’t help myself—they’re so sweet and ripe and juicy that they enhance every summer meal. It’s quite a love affair I’m having this year.
This time, they’re the star of a cool and tasty pico de gallo, or fresh salsa, that can be enjoyed many ways. You can scoop it up with tortilla chips as a refreshing appetizer with a nice, cold cerveza. You can heap it atop a hot-off-the-grill steak for a bright, tangy counterpoint. You can spoon it over a perfectly poached egg for a flavorful, healthy breakfast.
We used it as part of the delectable grilled fish tacos we made over the weekend. The sweet crunchiness of the onions, the burstingly ripe tomatoes, the clean flavor of the cilantro—oh, yum. It was simply sublime alongside the flaky, generously-spiced striped bass. And when you wrapped it all up in a warm tortilla with some creamy avocado slices and a squeeze of crema? Hands-down, one of our favorite summer dinners.
Let me know if you try it and what you like to eat it with!
Pico de Gallo
- 4 ripe medium tomatoes, peeled, seeded and chopped
- 1/2 sweet yellow onion, finely chopped
- 8 scallions, white and light-green parts only, thinly sliced
- 1 bunch fresh cilantro, chopped
- 1 tablespoon fresh lemon juice
- 2 teaspoons chopped fresh oregano
- 1 jalapeño, stemmed, seeded, minced
Combine all ingredients in a non-reactive bowl and season to taste with kosher salt and pepper.