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

Dang, I'd use that fresh flavorful juice in a bloody mary, or a red
beer. Mmmmm

koko

--
When you acknowledge, as you must, that there is no perfect food,
only the idea of it, then the real purpose of striving toward perfection
becomes clear; to make people happy, That's what cooking is all about
Thomas Keller: The French Laundry