I was lucky to have Nina helping for my last cook at the lodge. Everyone was crazy about her pico de gallo. Pico is one of those recipes you really don’t need to have amounts for the ingredients, make it more tomatoy or more oniony or hotter, whatever you like. When it’s not summer, the small Cherub tomatoes will give you the best flavor.
- Cherub tomatoes
- Onion, chopped
- Cilantro, chopped
- Jalapeño, minced
- When you can't get homegrown tomatoes, Cherub tomatoes will give a lot of flavor to pico. Cut the tomatoes into small pieces. Place strainer over a plate, and place tomatoes in the strainer. Salt the tomatoes and toss lightly. Let some of the liquid drain from the tomatoes.
- After the tomatoes have drained for a few minutes, place in a bowl and toss with onion, cilantro, and jalapeño. If you don't want the pico too hot, remove the seeds and veins from the jalapeños.
- Squeeze half of the lime over the mixture. Toss well and taste. Add salt or more lime until you get the flavor you want.