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Terry Coombs

On 8/10/2017 5:23 PM, wrote:
> On Thu, 10 Aug 2017 15:09:19 -0600, U.S. Janet B. >
> wrote:
>
>> On 10 Aug 2017 19:14:22 GMT, notbob > wrote:
>>
>>> On 2017-08-10, U.S Janet B > wrote:
>>>
>>>> 2 pounds ripe tomatoes, seeded
>>>> 1 large onion
>>>> 1 1/2 large sweet red pepper
>>>> 2 large jalapeno's
>>>> 1 bunch cilantro
>>>> juice of a lime or two (to taste)
>>>> 4 cloves garlic
>>>> salt and coarsely ground pepper
>>> I leave the salt/ppr to the end user. I find putting salt in pico de
>>> gallo leaches out any liquid outta the veggies/fruits/herbs and
>>> shortens the dish's shelf-life.
>>>
>>> nb
>> It needs to be eaten fresh. Refrigeration ruins the taste. IMO. I
>> drain the juice at the end, freeze it and put it in a soup preparation
>> in the winter. There's a lot of juice if you use fresh picked, ripe
>> tomatoes.
>> Janet US
> The juice is very flavorful, I eat it along with the veggies... I see
> no point in freezing it for later when I can eat it at it's best.
> Tomatoes are coming in, I'll soon have more to give away than I can
> possibly use.

We've got a lot on the plants , but not ripe yet . When they come off
too fast to eat fresh they get stuffed into quart jars and processed for
later use . I prefer freezing , but limited space won't let me do very
many that way .

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Snag