Yes… it is tomato season! Seeing as this is really the first year I have had a yard to actually work with, I decided in February to take full advantage of this and planted (probably way too many) tomato plants. The hot hot (HOT) weather we have been having in the NW this summer has helped tremendously, and now my little babies are creepin’ over the top of the fence line (sorry neighbors) and are heavy with tomatoes.
Hubs has been giving me that look, you know the one… its like an out-of-the-corner-of-his-eye-eyebrow-raise. I know he’s thinking whhhhat are we going to do with all these tomatoes…?? Yeah yeah yeah. Well the answer is, A LOT. And you’ll probably really like it- I promise!
Fresh Tomato and Watermelon Pico de Gallo
Prep time: super quick
Yield: definitely a party sized amount (4-6 cups)
3 cups Baby Heirloom Tomatoes, halved ( I used yellow plums, but use whatever you’ve got!)
2 cups Watermelon, cubed
1 cup fresh Peaches
1/3 cup Red Onion, finely chopped
1/4 cup Lime Juice
1 Jalapeno, seeded and finely chopped
1 bunch Cilantro, chopped (sub basil here if you are a cilantro hater)
Salt and Pepper to taste
I like my salsa ingredients, especially the chunkier variety, to be roughly the same size. I begin by dicing the tomatoes adding them to my mixing bowl and giving them a decent seasoning with salt and pepper. The rest is fairly simple as salsas go… Continue to prepare the rest of your ingredients, toss them all together and Voila!
The freshest, loveliest, hot weather salsa- right there in your kitchen! The further ahead you make the salsa the better the flavors will meld. However, the longer it sits the juicier it becomes- just bear that in mind if you end up making it for a party, or a BBQ, or for you and your husband to eat for dinner because neither of you feel like doing any dishes…
Now, grab your favorite brand of chips and dig in!