u/deborah_az

Pico de gallo with purple cherry tomatoes

Super simple, but mostly homegrown purple pico de gallo: homegrown Norfolk Purple cherry tomatoes and cilantro, with red onion and a squeeze of lime. I generally don't add peppers (base dish was spicy enough), though I have a dozen or so varieties growing in my garden. I grow more than 15 varieties of tomatoes, so pico, caprese, bruschetta, and many other fresh tomato salads and toppings are on the menu daily.

Norfolk Purple tomatoes are GMO to get a solid purple color throughout and increase anthocyanins. Sorry for the out-of-focus shot, getting used to a new phone

Edit: One more time - this is a mild, fresh salsa made as a topping for a very spicy dish that itself contained a significant amount of chiles and other complex flavors, thus I did not want to add even more heat to the plate. It is not a table salsa for chips or a topping for a mild dish. I craft each of these salsas specifically for the dish it is being served with. Some may have no chiles like this one (posted here after lunch to show off the tomatoes), many have chiles like buena mulata, Hungarian hot wax, or jalapeño plucked from my garden, or even just a dash of one of the many dried chile blends sitting by the stove. Salsas, especially mild salsas, do not require chiles - other spices and flavors such as lime, garlic, cilantro, cumin, etc. contribute to what gives a salsa a distinctive Mexican/Latin flavor and complements Mexican/Latin dishes

Rest in peace my dear Dr. Frank-N-Furter