Pico de Gallo: A #1 Recipe for #2 Tomatoes

If you’re a fan of Dance Moms then you know what Abby Lee Miller says, “#2 is first loser.” That may be true in the dance world but luckily we ‘re not there, we’re in the kitchen. Today I bought a basket if the most beautiful #2 tomatoes ever. They were grown in Maine, with some sort if hydroponics I suspect, but off-season they will do. The beauty if buying #2s is that an entire basket costs $5.99 which is a great deal.

Wherever you shop and whatever you plan on cooking, #2 produce is always worth checking out. Sad but true: the fancier the store, the prettier the produce and that holds true for the #2s too. #2 is what the store labels food that is perhaps perfectly ripe at that precise moment and will spoil on the next day or so, or has a few bumps and bruises. #2s are all sold at a reduced price. If you are baking, making smoothies, sauces or salsas #2 produce is perfect.

#1 Pico de Gallo

Ingredients:

The basic ratio for this Pico de gallo is equal parts cilantro, tomato, and onion so feel free to make a smaller or larger portion. I find shallots are a bit stronger so you may add slightly leas than 1/3. Just don’t forget to add or subtract seasoning.

Throw ingredients into a bowl as you go. Keep them in separate sections of the bowl so you can see the ratios.

1. Wash and dry the cilantro. Discard the bottom stems. Finely chop the leaves and top stems.

2. Dice the shallots or onion. You want very small cubes so that a chip can easily hold several pieces of each ingredient.

3. Dice the tomatoes and sprinkle them with salt or Camp Mix. I like to use Kosher salt, fleur de sel or Maldon sea salt.

4. Wash, cut and squeeze 1 1/2 limes over the whole mix.

5. Wash, core and mince the jalapeño. If you like extra heat, wash, core and mince the habanero too.

6. Toss everything together in the bowl. Taste for seasoning. Add more lime or salt if needed.

Dig in!