This classic-style pico de gallo is fantastic atop tacos, scrambled eggs and of course, served as a dip with chips.
1 pint cherry tomatoes, washed and chopped in half
1 Walla Walla sweet onion, peeled and finely diced
1 Jalapeño pepper, seeds removed and finely chopped
¼ cup fresh cilantro, chopped
Juice of 1 lime
1. Combine tomatoes, onion, and Jalapeño pepper in a medium bowl. Add the cilantro, then drizzle lime juice over the salsa. Season generously with sea salt, to taste. Allow to sit 10-20 minutes on the countertop for flavors to fully combine.
Spice things up with this week’s taco-themed box, which comes complete with locally-made, hand-pressed tortillas, smoky chorizo sausage from Skagit River Ranch and a bounty of summer produce to serve alongside, from crisp cabbage and jalapeño pepper to heirloom cherry tomatoes, spicy salad greens and Costata Romanesco zucchini. Also included: Freshly-baked multigrain bread, a crisp French Rosé wine and ripe, juicy Okanogan yellow peaches. Enjoy!
Here are a few recipe ideas for the week:
This simple, flavorful slaw is wonderful piled on top of tacos!
Heirloom Cherry Tomato Salsa with Fresh Herbs
A pico de gallo-style salsa bright in flavor and combined with spring onions and mint.
Marinated Cucumber Salad
Super simple and healthy, this salad is perfect for casual summer feasting.
Zucchini Ribbons with Lemon & Basil
This incredibly fresh side from Alice Waters’ Art of Simple Food II is seasoned with just the right amount of fragrant basil and zesty lemon.
Grilled Radicchio with Olive Oil & Sea Salt
These radicchio wedges are wonderful served alongside a grilled entrée.
Grilled Peaches with Almond Whipped Cream
Drizzled with honey and topped with toasted almonds, these peaches are simply stunning for dessert.