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Our summer has been a scorcher on the east coast as well as much of the country. In spite of my whining to myself and to anyone who will listen about how uncomfortable it is, I don’t have to reach too far to find the silver lining in the bounty of fruits and veggies that are in season this time of year.

This past weekend we took a trip to North Carolina for a family celebration. It was almost too hot to breathe with air so humid, I could almost swim in it. However, the chance to spend a couple of days with friends and family is a oppourtunity that I will rarely turn down as I truly cherish the fun and intimate nature of the people and the slower gait of the south.

We came home with a boxload of tomatoes, peppers, okra and peaches, freshly picked from my mother-in-law’s garden. Straight off the vine veggies taste so outrageously flavorful in their natural state that I don’t want to mess with them to much. This Pico De Gallo recipe beautifully combines the raw flavors of the tomatoes and peppers with some onion and herbs making a fresh condiment for so many dishes.


Pico De Gallo
Cuisine: Mexican
  • ¾ pound tomatoes (I used 15 pear tomatoes and 1 medium tomato), diced (1½ cups)
  • ½ cup red or green bell pepper, diced
  • ¼ cup chopped cilantro
  • ¼ cup finely chopped red onion
  • ½ small fresh jalapeño or Serrano chile, finely chopped (include seeds if you like more heat)
  • 1 small clove of garlic, minced
  • 1 tablespoon white balsamic or red wine vinegar
  • 1 tablespoon olive oil
  • Salt and black pepper to taste
  1. Mix all of the above ingredients together in a medium size bowl.
  2. Let it sit at room temperature for at least a half hour to allow the flavors to marry.




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