This summer has been a scorcher on the East coast as well as much of the country. In spite of my whining to myself and to anyone who will listen about how uncomfortable it is (as if they don’t feel it themselves), I don’t have to reach too far to find the silver lining in the bounty of fruits and veggies that are in season this time of year.
This past weekend we took another trip down to North Carolina for a family celebration. It was almost too hot to breathe with the air so humid I could almost swim in it. However, the chance to spend a couple of days with friends and family is a oppourtunity that I will rarely turn down as I truly cherish the fun and intimate nature of the people and the slower gait of the South.
This trip we came home with a boxload of tomatoes, peppers, okra and peaches, freshly picked from the garden. They all tasted so outrageously flavorful that it would be a shame to do too much to them so tonight I made some pico de gallo and simply rolled it into a toasted tortilla and was happy as could be.
PICO DI GALLO
3/4 pound tomatoes (I used 15 pear tomatoes and 1 medium tomato), diced (1 1/2 cups)
1/2 cup red or green bell pepper, diced
1/4 cup chopped cilantro
1/4 cup finely chopped red onion
1/2 small fresh jalapeño or Serrano chile, finely chopped (include seeds if you like more heat)
1 small clove of garlic, minced
1 tablespoon white balsamic vinegar
1 tablespoon olive oil
Salt and black pepper to taste
Mix all of the above ingredients together in a medium size bowl and then let it sit at room temperature for at least a half hour to allow the flavors to marry.
Serve with corn chips or toasted tortillas