I’m itching to go to the beach. I don’t think I’ve been to the beach since my friends D&D got married in Cancún last September. It’s a pity and a shame, considering I have one of the nicest strips of beach in Puerto Rico – the Isla Verde public beach – at a mere twenty minutes from my home. Feel free to insult me in the comments. I am planning to make up for lost time soon.
My friends have always given me a hard time about my packing habits for a mere afternoon out in the sun. In the early aughts, my beach bag would include at least five types of sunscreen (tanning oil, facial sunscreen, SPFs 15, 60, and beyond), a hair comb, detangler, hair elastics, deodorant, a mirror, lip balm, body splash, straw hat, baseball cap, bucket hat, bug repellant, snacks, napkins, cups, garbage bags, a pareo, a coverup dress, a pair of shorts, snorkel mask, a little round plastic table that could be stuck in the sand, a book, multiple magazines, bottled water, tissues, my wallet… oh yeah, and a lounger chair, a cooler with beers, water and more snacks, and a towel.
It’s a good thing I’ve mellowed out. One thing that will never change (besides SPF 60 and beyond) is snacks. We have to have snacks. I love munching on plantain chips and sandwichitos, but under the hot sun, few things are as refreshing as a bowl of pico de gallo straight from the cooler. Pico de gallo is really a salsa fresca, or fresh sauce, made out of chopped tomatoes, onions, and chili peppers. It is also known as salsa picada (diced sauce) or salsa bandera (flag sauce) for its use of the Mexican flag colors: red from the tomato, green from the peppers, and white for the onion.
This batch I have here is ready to go. I used a sweeter red onion and a poblano pepper to keep things mild. After resting overnight in the fridge, all the flavors have melded together.
And I finally found a cool little table to settle my drink, my pico de gallo, and my kindle. And an umbrella too!
GF360˚ Pico de Gallo
- 1 pound small tomatoes, seeded and diced
- 1/2 poblano pepper, finely diced
- 1 small onion (about ), finely diced
- 1 clove of garlic, minced or pressed
- Juice of 1/2 lime
- 1/3 cup cilantro leaves and tender stems, cut in chiffonade
- Salt and black pepper to taste
Combine all the ingredients in a glass or ceramic bowl. Adjust the salt, pepper, and lime to your liking and allow to rest for at least an hour in the refrigerator.