Pico de Gallo
We're just home from Sun Lakes with grandparents. Our last hurrah. Wyatt was acutely aware that summer's over. Whenever I tried to ask him how he felt about school starting, he'd say, "Mom! Don't talk about that yet."
Serious routine is about to kick in around here. Homework, being on time to the bus stop, diligently trying to get stains out of Wyatt's white polo shirts, Loretta starting preschool.
If I start to get overwhelmed by it all, remind me of Sun Lakes and Dry Falls. Remind me of the Ice Age floods that barreled through the desert, turning arid acres into an astonishing patchwork of lakes and canyons. Remind me of the forces that put human endeavors in their puny place, of the deep, cold water that is always there.
And remind me of end-of-summer bounty, like bright red Roma tomatoes and peppers, waiting to be diced, doused with lime, and spooned onto rice and beans or into tortillas. Goodbye, summer. Thank you for filling us up.
Pico de Gallo
Makes 2 cups. Sometimes called "salsa fresca," this is the sort of condiment I assume everyone knows how to make. You, kind readers, have asked me not to make those assumptions, though. You can add diced cucumber to this, use any kind of spicy pepper, use the cherry tomatoes growing in your garden, or sub mangos or pineapple for the tomatoes.
10 Roma tomatoes, seeded and finely chopped
1/2 sweet yellow onion, finely chopped
1 or 2 jalapenos or other spicy peppers, seeded and finely chopped
1/2 c. washed and finely chopped cilantro
Generous pinch of kosher salt
Juice of one large lime
Gently mix everything together in a medium bowl.
September 5, 2010
Reader Comments (13)
Where is Sun Lakes? It looks marvelous. Graham starts kindergarten on Wednesday which I just can't believe. I remember this bittersweet feeling of summer ending but fall (and school) just around the corner. Weird to now relive it as a parent.
Beautiful photography! And Pico de Gallo is a yummy favorite.
I'm with Wyatt, don't talk about it yet! Great pics!
Gorgeous photos!
Happy Labor Day!
Stacey
welcome home! in the middle of all this routine that is coming up, maybe we can actually see each other. :) thanks for not assuming we know how to make the things you came out of the womb knowing. :)
your words flow so well & easy Sarah. we drive by here to go to Ben's grandparents cabin in NE WA. I just made & posted about a peach pico de gallo. Summer's bounty:)
You bet. (And ditto?)
............and based on the pico de gallo we've been served many times at Tu Casa Mexican Restaurant in Bellevue, we also now add some chopped cabbage to your combination. The crunch is great, and it's delicious!
Sun Lakes is near the Columbia River Gorge...Eastern Washington.
Dry Falls is my FAVORITE place on the planet! The pyramids pale in comparison. So glad you got to spend time there.
Judy
Nothing quite says summer like a bowl of fresh salsa - I'll leave out the onions, and never thought to add cucumbers! I'll definitely add that next time!
Hope your back to school routine is going well. My daughter just started community college - sadly she didn't want me to go with her for her first day! :(
Ok, I should probably know this, but what is the difference between pico de gallo and salsa? I'm ridiculously confused. Sigh.
Sometimes (often) the terms are they are interchangeable. A lot of salsas are cooked, though--especially ones that are canned that you might buy in the "Mexican aisle" of a grocery store. Pico de gallo is always a fresh condiment--it's one kind of salsa.