Well folks, the end of tomato season is upon us. Or at least it is in my yard. But before it is gone completely, I wanted to post a super quick and easy recipe that many people have asked me for in the past. It’s one of my favorite potluck contributions- versatile, colorful, flavorful and fresh.
My dad used to make huge batches of pico de gallo every summer. I am talking enormous. He would fill one of those giant, shiny restaurant size bowls with the stuff. As a kid, I was super picky, and although I liked the flavor of his salsa, I didn’t like the chunks. So I would just dip the tip of my tortilla chip into the tomatoey juice that had pooled in the bottom of the bowl and nibble while he rolled his eyes at me.
But thankfully my appreciation of multi-textured foods has matured, and now I love a good chunky salsa. I’m not actually sure if this recipe qualifies as a salsa or a salad, but either way, it’s good.
Here’s what you need.
Normally, I would add a red pepper and an avocado, but the red pepper had gone bad and my avocado was still rock hard. But no worries. Like I said, this is versatile!
Now here comes the hardest part. Lots of chopping! If you don’t know how to dice a mango, I suggest finding a good youtube tutorial.
I’m kind of a wimp when it comes to heat, but I love the smoky flavor of chipotle peppers in adobe sauce. And it goes great with the sweet mango. So I just throw in one and let it sit for a while until the flavor has permeated the rest. Then I remove it. It’s a bit of an eye-watering shock to get a big bite of chipotle.
You also need a good dose of lime juice. Please don’t tell my father I used ‘fake’ lime juice today. He might have a stroke. I kid you not, Walmart was out of limes.
And that’s it. Nice and chunky, sweet and smoky.
This is, of course, great with tortilla chips. But as often as not, I often grill up some chicken or beef, slice it, throw it onto a tortilla, and pile a whole bunch of this salsa on top. With sour cream of course. It’s pretty fabulous.