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…
