On August 26, 1910 Anjezë Gonxhe Bojaxhiu was born into a Kosovar Albanian family. She was the youngest child of Nikollë and Dranafile Bojaxhiu. Anjezë left home in 1928 at age 18 to join the Sisters of Loreto at Loreto Abbey in Rathfarnham, Ireland. There she learned English with the intent of becoming a missionary.
The following year, Anjezë arrived in India. India would forever change her, and she would forever be the face of charity and compassion. It comes at no surprise that the girl who grew to become Mother Teresa would one day be Saint Teresa of Calcutta. Future Saints are born every day, and they walk among us.
Happy Heavenly Birthday to an amazing modern-day saint.
For reasons I cannot understand, on Mother’s earthly birthday I like to create things from our garden. This year is no different. If the recipe seems familiar, you would be right. With the exception of adding some Fresno Chilies and switching Parsley for the traditional Cilantro, we’ve shared this Pico del Gallo before. And in case you are wondering about the herb change, there are people in this world who cannot tolerate cilantro. To them, it has a soapy taste. It’s a genetic thing. Thankfully, I’m not one of them, but my father is. So I adapted our usual recipe to suit his tastes. It’s still delicious. Great in Omelettes, on tacos and so much more. Enjoy the last fading fruits of summer.
Pico de Gallo 2
6 large Fresh Tomatoes
1/2 small Red Onion
3 Jalapeño Peppers
2 Green Fresno Chilies
2 Garlic Clove, minced
1/2 tablespoon Lime Juice
2 tablespoons snipped Parsley
Salt to taste
Use fresh, bright tomatoes that are a little firm to hold up better when mixed with the other ingredients.
Cut stem ends from the tomatoes and discard. Place tomato, cut side down, on the cutting board. Slice tomato into quarters, then dice and place in a strainer. Rinse under cold water, washing away as much seed as possible. Allow diced tomatoes to drain.
Dice red onion, place in a metal mixing bowl. Stem peppers and chilies, finely dice and add to the red onion. Peel an finely mince garlic, add to onion mixture. Add drained tomatoes.
Sprinkle mixture with lime juice. Snip parsley, toss into Pico de Gallo. Season to taste with salt. Refrigerate for several hours.
Salt will draw juices from the tomatoes. Drain Pico de Gallo and place into a serving bowl. Serve with scoop tortilla chips to use as a dip. Or better yet, make the perfect Friday Morning Omelette.
Pico de Gallo Omelette
Per Omelette –
2 Eggs Salt to taste
Pepper to taste
1 pat Butter
1/3 cup Pico de Gallego
¼ cup shredded Mexican Cheese
Crack eggs, place in a glass measuring cup. Season eggs with salt and pepper to taste. With an electric whisk, whip eggs until well beaten, slightly frothy and pale yellow. Set aside.
Place an omelette pan over medium-low heat. Add butter, let melt, swirling the pan. Pour eggs into the pan. Let cook a minute or two to begin to set. Swirl pan, pushing edge of omelette to the center, allowing uncooked egg to seep beneath. Continue to shake and tilt the pan, allowing egg to set.
Spoon Pico de Gallo down half of the omelette. Sprinkle with cheese, fold unfilled side over the cheese. Pull pan from heat, let omelette continue to cook until cheese begins to melt.
Roll or lift omelette to a plate. Serve and enjoy.