Rainbow Pico de Gallo

Got tomatoes...you should make some delicious and healthy, homemade pico de gallo.  Forget the fact that something so good for you...goes on chips....which then in turn makes it less healthy.  It's just so yummy!

In my garden, I try to mainly plant heirlooms.  I feel more connected to the gardening heritage this way.  I feel like these seeds have been treasured and handed down through generations.  So, there's something special about them.  Besides the fact that they taste better than any tomato you will ever buy in a grocery store...hands down.  The Mister hates tomatoes...unless they are grown in our family plot.  Store-bought tomatoes have almost zero flavor and the texture is so rubbery.  A home-grown heirloom tomato is overflowing with flavor and bursts in your mouth with juicy goodness.

The only problem with homemade pico de gallo is...the chopping.  There is a ton of chopping involved.  And somehow, my kitchen always turns into a disaster zone when I make it.  There's tomato juice running down my arm and dripping onto the floor.  Bits of onion and pepper escape when getting chopped and hide under the cutting board.  Cilantro gets strewn every directions and clings to my cabinets...so, just be aware that making this will take you a bit more time than you think.  Because you've got to chop everything fresh!!!  But it's worth it.  Especially if you can convince The Mister to clean up because...he loves you doesn't he?  And didn't you make him the tastiest dinner ever?  Eyelash flutter, flutter, flutter...ahem...

Heirloom Rainbow Pico De Gallo

A giant pile of freshly picked, ripe heirloom tomatoes.  Some of the variety I have here are Green Zebra, Black Cherry, Yellow Plum and Fox Cherry
1/2 to 1 onion, any variety will do
1/2 to 1 jalapeno pepper.  I had some Padron peppers and so I chopped a couple of those along with 1/2 of a jalapeno. 
1 bunch cilantro
1-2 limes, including the lime zest of one of them.  I know, the zest right?  Oh, it makes such a difference.  Do the zest part, you won't regret it.
garlic salt
salt and pepper

***Remember, before we get started, make this how you like it.  If you like more onion flavor...bump up the onions, if you don't like cilantro, ditch it.***

Chop up your tomatoes.  As I was mostly using cherry variety, I quartered mine.  This is a larger chop than you will usually find in pico de gallo, but it was so good!  Put in a medium bowl.
Dice your onion.  I would say that I typically like a proportion of 2/3 tomato to 1/3 onion.  Add to bowl.
Chop up your peppers.  Watch this.  If you don't like too much spicy, get rid of the ribs and seeds...but don't touch any sensitive body parts until after you've washed your hands with soap and water...even then, be careful.  Add to bowl.
Chop up your cilantro quite fine.  Add to bowl.
Zest your lime.  Add to bowl.
Squeeze in the lime juice from one lime.  Depending on how juicy it is, you might not need the other one.
Add salt and pepper to taste...but not too much salt because you are also going to add some...
Add garlic salt to taste. 

Taste.  Does it need more salt?  Lime Juice?  Onion?  Go ahead and add it now.  Taste again.  Now taste again and this time do it with a chip.  It is very important to get the seasoning right with pico de gallo.

Enjoy and devour...maybe on some...

Homemade nachos. 

Here's a quick recipe for homemade nachos using Heirloom Rainbow Pico de Gallo

Corn chips
Taco meat
cheddar cheese
nacho cheese...yes both kinds
pico de gallo
guacamole
sour cream

Okay, so what you do is this...

Make your taco meat.  I just brown the beef.  Add some black beans or kidney beans or both, including their juice.  Taco seasoning and simmer.  You want to reduce the amount of liquid so you don't get soggy nachos.

Throw your chips on a baking sheet.  Top with shredded cheddar.  Broil on high for a minute or until meltsy. 

Portion chips onto individual plates.  Drizzle with some melted nacho cheese.  Top with some taco meat.  On top of the taco meat put a large scoop of pico de gallo, some homemade guacamole and some sour cream. 

Eat and enjoy the good end of summer tomato life.