Decided to whip up a quick batch of my fav Pico de Gallo salsa tonight ... since the tomatoes are all fat and ripe (and since I remembered to buy cilantro). I love this stuff. Chopped (really ripe) tomatoes, red onion, cilantro, lime juice, coarse salt and a little chopped pepper. I intended to use my new food processor ... but am having a senior moment trying to remember how to assemble the thing. (There are WAY too many parts for various forms of chopping/slicing/dicing ... and I'm too tired to look for the book that came with the thing).I'm going to let the ingredients "marry" overnight. Then tomorrow (if bingo duty doesn't steal all my energy), I'll paint some olive oil on some flour tortillas with a pastry brush; sprinkle with a touch of salt; cut into triangles and bake crisp in a low temp oven. Double yummy. Gotta make the most of the real tomatoes while we can. We'll soon be back to styrofoam tasting simulated replicas transported from Iceland at the grocery. Carpe de gallo!
