Sweet and tangy, this is the best way to use up those cherry tomatoes you recently purchased at the farmer’s market… and the best dish to bring to a summer potluck!
It’s been practically forever since I last posted, but I have a good excuse… I was on vacation. Without wifi (gasp!).
The destination? a beach front condo in Panama City. Rather than seek out wifi to post this recipe that I made the week before we left, I decided to actually, you know, relax. And do some serious self-reflection on my life (guys, I graduate in a year. This is all terrifyingly exciting).
The two of us spent the week in a beach-front, fully-equipped condo with a balcony overlooking the water, next door to Pineapple Willy’s… that only cost us a total of $700. Guys, I couldn’t even find non-beachfront hotel rooms that cheap! I had been familiar with (and love!) sites like couchsurfing.com and airbnb.com, but this room came from a website that was completely new to me: vrbo.com . Definitely add it to your arsenal of deal-getting travel for your next vacation!
But for the reason why you clicked through… here is this fantastic Pico de Gallo recipe I made the other day out of sheer necessity: I overbought my cherry tomatoes. Please note that you can certainly use plum tomatoes if you are a more responsible cherry-tomato buyer than I!
- 2 cups cherry tomatoes, quartered (or 2 cups of plum tomatoes, chopped)
- ½ red onion, finely chopped
- 1 Jalepeno, diced
- ¼ to ⅓ cup cilantro, chopped
- 1 lime's worth of juice
- ¼ tsp of salt (or more to taste).
- Chop and combine all the ingredients.
Poco a poco
Seriously, all you have to do is chop it up and squeeze the lime in. Hint though: If you have sensitive hands, WEAR GLOVES while handling the jalepeno. The tips of my fingers burned all night after cutting it up!
Beyond the obvious reason this pairs with the post (nautical themed lyrics!), I chose this because of its simple, yet catchy, chord progressions and melody, as well as the way the groove reminds me of Mexican-American Selena’s Bidi Bidi Bom Bom. In other words, it’s the perfect unifier between the vacation part of this post, and this recipe. 🙂