Each and every summer since purchasing our bed and breakfast, we have made use of the vast array of opportunities in Asheville for accessing fresh produce. Tomatoes rule at our Bed and Breakfast Inn in North Carolina each summertime being the primary ingredients of both our wowza Gazpacho and Pico de Gallo.
The gazpacho, recipe, which I have shared in previous blogs, came from Laine Epstein, a midwife I worked with before moving to the mountains. It is completely fresh, totally delicious and often served during the summer as our fruit dish at breakfast much to the delight of our guests. Don’t even want to know how many times I have been asked for Laine’s delightfully nutritious recipe.
This blog is dedicated to your Pico de Gallo experience. Pico, in American culinary experience, is most often associated with Mexican fare but truly, it performs as a colorful and healthful side dish all through the summer. Here’s ours. We hope you like it, make it and enjoy the bounty of tomatoes all through the summer season.
Pico de Gallo
1/4 red onion
1/4 sweet white onion
2 cups of fresh, diced small tomatoes
1/4 c. fresh chopped cilantro (A note here: As all of you who have ever entered the grocery store can attest to…fresh herbs are costly. They are so easy to grow. Gather a small pot of your favorites…. Find a sunny spot, plant them and you won’t have to buy one single package for the whole summer.
1 T. minced jalapeno pepper
2 T. good quality olive oil
2 T. olive oil
A sprinkle of sugar
Find the very best tomatoes in your area, hopefully locally grown and you will be delighted with your results.
Patti and Gary Wiles Innkeepers At Cumberland Falls Bed and Breakfast Inn Your Asheville Bed and Breakfast