Fresh South Carolina tomatoes harvested in the summer months are true delicacies. They really are at their best with bare minimum preparation. A Pico de Gallo style salsa combines ingredients that highlight a super fresh summer tomato. The following recipe is simple, easy to prepare, and packed full of flavor.
Beth Corontzes’ Summer Salsa
Yield 4 cups
6 medium fresh tomatoes, diced
3 tablespoons fresh diced jalapeno pepper
1 large Vidalia onion, diced
2 tablespoons minced garlic
1 cup, loosely packed, chopped cilantro
1 teaspoon sea salt
1 teaspoon fresh ground pepper
Combine and refrigerate.
- Serve as an appetizer with tortilla chips.
- Add as a topping to chicken, pork chops, or an omelet.
- Perfect on tacos, quesadillas, and burritos.