Pico de gallo recipe

Pico de gallo, you oughta give it a try-o
Even if you're from Ohio, it’ll get you by-o.
Don’t get it in your eye-o unless you want to cry-o
So come on, don't be shy-o, eat some pico de gallo!
From “Pico de Gallo” by Trout Fishing in America.

You know how it is when you get a song stuck in your head and it just won’t quit? The past few days I’ve been singing “Pico de Gallo” by Trout Fishing in America and no matter what I do, the silly song won’t leave me alone.

It’s not a complete mystery, however, why I’ve been humming this tune. It’s August, which should be officially deemed national salsa month. Everything you need to make salsa is fresh and in abundance. Cilantro, tomatillos, tomatoes, garlic, onions, jalapenos, habaneros, serranos, corn, peaches or whatever else your stomach desires. (And perhaps this is why the Austin Chronicle has its annual hot sauce festival in what is also the hottest month of the year.) If you go to the farmer's market, you will be struck by the bounty. It’s beautiful. And you will also feel the urge to take advantage of it because this is the peak—soon we’ll only have apples, pears and squashes.

I think I’ve probably made a different type of salsa every night this week, but the one I always like to always keep on hand during late summer is pico de gallo. Most of my other salsa recipes can still taste OK with canned tomatoes or tomatillos but it’s impossible to make pico de gallo (pronounced pee-ko duh guy-yo) unless the ingredients are fresh, ripe and in season. It just won’t taste the same—it’s a salsa fresca.