Summer has officially arrived in New York City. After three weeks of 60-degree weather and rain, the sunshine has hit and it’s hotter than ever (seriously, it’s 90 degrees outside right now). Yesterday I explored a bit of Prospect Park in Brooklyn and got a few goodies from the farmers market. Among my spoils were fresh tomatoes, a veggie I’ve been missing all winter (there’s really nothing worse than out of season tomatoes).
At the time, I wasn’t sure what I would do with said tomatoes, but once I woke up to another bright, sunny day, I knew I had to make some pico de gallo. Using just a few ingredients, this easy pico de gallo recipe takes just minutes to make. Although I will say that it tastes better once it’s been in the fridge for an hour or two.
Serve this with tortilla chips, on top of sweet potatoes, or on any salad you want to take up a notch. This easy pico de gallo can last for a few days in the fridge (though I doubt it’ll last that long).