Way before our farm tomatoes were ripe, I was cozy on the couch with my two little sous chefs watching Ree Drummond make her pico de gallo. The next day, I got my ingredients together and made a batch and I’ve been making it weekly ever since.
But this week, it is a celebration because in New England on the farm we’ve got almost all the ingredients ripe god the picking. Today I hot to make my 99.9 % CSA farm share pico de gallo.
The Pioneer Woman, Ree Drummond, if I remember correctly, says just add equal parts onion, tomato and cilantro (fresh coriander) and mix it up. Season with a minced jalapeño, salt and pepper, and add a squeeze of 1/2 a lime or more if needed.
Tonight’s pico was all from our organic CSA in Lincoln, MA except the lime juice, salt, and the dash of cumin I added.