On Sun, 13 Aug 2017 21:28:18 -0700, koko > 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
>
>Dang, I'd use that fresh flavorful juice in a bloody mary, or a red
>beer. Mmmmm
>
>koko

Bingo!!! I hadn't thought of using it in a bloody Mary. Thanks
Janet US