My mother recently told me that she couldn’t taste the difference between heirloom tomatoes and regular ones. “Them is fighting words” is what my inner gardener/foodie wanted to rant. Instead, I decided to use an experiential approach and bought a few different ones in order to have a taste test for her. Unfortunately, the day got away from us and she went home without the taste test so I was left with some quickly ripening delicious tomatoes. I made my favorite dish, Salsa Fresca, also known as Pico de Gallo.
For many years this was my de facto “fast food” when I didn’t feel like cooking and wanted something fresh, delicious and comforting. I would chop up tomatoes, garlic, onions and add some lemon or lime juice and eat the bowlful with corn tortillas. Not exactly a balance meal, but certainly yummy! Here’s what I made the other night which was especially delicious with the heirlooms!
Salsa Fresca AKA Pico de Gallo
2-4 tomatoes, diced
(I used a purple Cherokee, the greenish, purplish tomatoes that are pretty large and “ugly” looking according to some. I also had a sweet yellow one and a couple of roma tomatoes to round out the flavors.)
1 tsp fresh jalapeno, diced
2 garlic cloves, minced
2 green onions, chopped
2 tablespoons cilantro, chopped
juice 1 lemon
salt and pepper to taste
Combine and eat with chips or quesadillas.