Sometimes the best way to cheer yourself up when things aren’t going well is to remember happier times. That’s what I’ve decided to do in the wake of my decision to call it quits on our home garden, which seems to have been doomed from the get-go this year. In some ways, it may seem like a fluke that we couldn’t get it going after the success we saw last summer, but to me, it feels more like we are back to normal with the struggling. Last year was the exception, not the rule, and I’m finding solace in the glorious haul of fresh garden vegetables we enjoyed a year ago. 

The tomato harvest in particular was fast and furious last summer, and in addition to so many yellow, heirloom and Roma tomatoes, we had jalapeño peppers just about coming out our ears. I found the simplest and most flavorful way to enjoy them all was with a weekly batch of pico de gallo, a.k.a. “salsa fresca.” Those shiny green jalapeños found themselves right at home with the sweet tomatoes. Add to that some chopped red onion, a little minced garlic and the juice of a lime, and you are pretty much looking at a late-summer fiesta in a bowl. 

These bright flavors (and colors) make me so happy, and the great thing about making your own salsa fresca is that you control the heat factor. If you love it spicy (as we do), you might leave in some of the jalapeño seeds, or maybe use two of them. If sodium is an issue for you, simply cut back a bit or use a salt substitute. For a subtle smokiness, I’ve been adding a few shakes of ground cumin, and it’s delicious that way. I’ve peeled the tomatoes in some batches, and skipped that step in others, so follow your own instinct (either way works fine).

The freshest, ripest tomatoes will serve you best here, so stick with homegrown or farmers’ market varieties. Obviously, different types of tomato will result in varying amounts of juicy liquid. Our vine-ripened heirloom and yellow tomatoes were super juicy and that worked out great for me, as you’ll see in a moment. At the bottom of today’s post, you’ll find a click-to-print recipe for salsa fresca, but first, a glimpse at four ways we enjoyed it all last summer at our house.

Shrimp Tacos

If the mention of Mexican cuisine conjures memories of feeling bloated and uncomfortable, let this one reboot your thinking. For this simple summer meal, I made a batch of handmade corn tortillas (it’s easier than you might think and they are so much better than store bought), tossed shredded cabbage with a slight amount of poblano ranch dressing we found at the grocery store (any ranch dressing would work just fine), and grilled up some wild-caught shrimp. We divvied those ingredients up onto our tortillas with fresh cubes of avocado and a few cilantro leaves, plus the salsa fresca. The meal was light, flavorful and very satisfying on hot summer evenings.

Lightened-up Nachos for Dinner

Nachos is one of my husband’s favorite go-to weeknight dinners, and he has taught me to love them, too. This is a dish that has been unfairly maligned because of many over-the-top, outrageously calorie-heavy, so-called appetizers found on chain restaurant menus. But it doesn’t have to be that way. There are many protein options for nachos, and this time around, I browned up a half-pound of lean ground chicken with chopped onions, seasoned it with chili powder, salt and pepper, and layered it onto store-bought tortilla chips with drained black beans and a reasonable amount of grated, reduced-fat Monterey Jack-cheddar blend cheese. Nachos only take a few quick minutes in the oven, and with a scatter of cilantro, avocado cubes and salsa fresca on top, they were just right.

Grilled Swordfish with Salsa Fresca

We love seafood on the grill, and swordfish is well-suited for this method of cooking because it is firm enough to place directly on the grill grates without worry that it will fall apart. My seasoning was very simple for this one—I blotted the fish dry with a paper towel, spritzed it with olive oil spray and kissed it with sea salt and a few twists of black pepper. Just for fun, I sprinkled some Trader Joe’s “Everything But the Elote” seasoning onto it before my husband took it to the grill. I used the same seasoning on the fresh, local corn we served that night, and a scoop of salsa fresca brightened up every bite.

Salsa Fresca “Mexican Martini”

You knew I would go there, right? After the delightful surprise I experienced with last summer’s tomato water martini, there was no doubt in my mind that the juice lingering in the bowl after we depleted a batch of salsa fresca was destined for a chilled cocktail glass. Think of it as a mashup of a martini and a Bloody Mary, but with blanco tequila. It’s so cool and so hot at the same time. Perfect!

Here’s the ratio I like best for the cocktail, and I served it in a chilled martini glass, rimmed with a touch of pink sea salt.

2 oz. blanco tequila (I used 1800), 1/2 oz. dry vermouth (Dolin brand is my fave), 1/2 oz. salsa fresca juice (or more for a big, savory punch), squeeze of lime wedge. Stir with ice, then strain into chilled glass. Garnish with a jalapeño slice and pimento-stuffed Spanish olive.