http://s1171.photobucket.com/user/ge...fa6gg.jpg.html
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

Janet US

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

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

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.

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 .

--

Snag

Terry Coombs wrote:
>penmart wrote:
>>U.S. Janet B. wrote:
>>>notbob wrote:
>>>>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.
>>>>
>>> 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.
>>>
>> 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 .
> Snag

We'got more than 40 tomato plants of five kinds... 24 plants are
Romas. Some are just beginning to show a bit of red... due to lousy
wet/cold weather here we got a late start in the garden, couldn't work
the ground until the third week in June, usually we plant the day
after Mother's Day.

I used to can and freeze but I no longer bother, canning is too labor
intensive, and freezing requires too much freezer space. Most of our
tomatoes are eaten raw in salads/sandwiches, and many are given away.
I discovered that for cooking it's a lot easier to buy canned tomatoes
by the case, and actually costs less than gardening and processing...
mostly we have a vegetable garden as a hobby and to enjoy very fresh
produce, not to save money. It costs more to operate a home vegetable
garden than to shop at local farm stands. And still we buy a lot of
produce because many items are too difficult to grow and/or we don't
use enough to make it worthwhile, and many items simply won't grow in
this climate.

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

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