Gotta love tomato season. My parents have a huge vegetable and herb garden, and while the contents change a bit from year to year, at least one thing is certain: there will be gobs of tomatoes. I take full advantage of their garden whenever possible and I hope to have a vegetable garden of my own someday, although to be honest, I don't think I would have the energy to tend to it like I see them doing, day in and day out.

But this entry isn't about gardening. It's about tomatoes, and more specifically, pico de gallo, or salsa fresca. I've made two batches in two weeks, the first of which I put in quesadillas with black beans and melty cheese. They were meant to have avocado slices too, and I had been really looking forward to it... until I cut the avocado open. Instead of creamy yellow-green it was ugly brown. How disappointing. But the salsa didn't disappoint! I think I'm hooked.

This stuff is so easy to make and doesn't require the slightest bit of cooking, which makes it perfect for a hot, summer day like today (and yesterday, and eternity it seems...). I did turn the oven on to toast up some tortillas, but that's only because I had no chips. Serve it alongside quesadillas, tacos, burritos, (ok this list could go on and on) or eat it straight up with tortilla chips in one hand and a delicious homemade margarita in the other!