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Thread: pico de gallo

  1. #1
    =?ISO-8859-1?Q?Bobo_Bonobo=AE?= Guest

    Default pico de gallo

    It turned out too hot. This batch of jalapenos is hotter than usual.
    Just chiles, tomato, onion and some fresh lime juice. We had tacos
    for dinner. One happy family. This is a simple, fool proof way to
    make my wife and son happy. All that was missing was an avocado.

    I posted a few pix just because it was pretty.

    http://www.flickr.com/photos/1552229...7616309480441/

    --Bryan

  2. #2
    Janet Wilder Guest

    Default Re: pico de gallo

    Bobo Bonobo® wrote:
    > It turned out too hot. This batch of jalapenos is hotter than usual.
    > Just chiles, tomato, onion and some fresh lime juice. We had tacos
    > for dinner. One happy family. This is a simple, fool proof way to
    > make my wife and son happy. All that was missing was an avocado.
    >
    > I posted a few pix just because it was pretty.
    >
    > http://www.flickr.com/photos/1552229...7616309480441/
    >
    > --Bryan


    Pretty dishes.

    If I'm not certain of the heat of the jalapenos, I hold back on a
    couple, mix everything else up and taste it. Then I'll add another or
    even two more if necessary.

    I haven't seen a hard shell taco in ages. Soft tacos are all we get
    here. I think they only sell hard shells at Taco Bell.

    --
    Janet Wilder
    way-the-heck-south Texas
    spelling doesn't count
    but cooking does

  3. #3
    elaich Guest

    Default Re: pico de gallo

    Bobo Bonobo® <CLA[email protected]> wrote in news:1f51604e-7087-4e54-83eb-
    [email protected]:

    > It turned out too hot. This batch of jalapenos is hotter than usual.


    I bought a jar of pickled jalapenos that were so hot as to be inedible. I
    took a magic marker and put a huge exclamation mark on the label. Those are
    the ones I chop very finely and use very sparingly for seasoning.

  4. #4
    Terry Guest

    Default Re: pico de gallo

    On Sun, 5 Apr 2009 16:41:47 -0700 (PDT), Bobo Bonobo®
    <[email protected]> wrote:

    >It turned out too hot. This batch of jalapenos is hotter than usual.
    >Just chiles, tomato, onion and some fresh lime juice. We had tacos
    >for dinner. One happy family. This is a simple, fool proof way to
    >make my wife and son happy. All that was missing was an avocado.
    >
    >I posted a few pix just because it was pretty.
    >
    >http://www.flickr.com/photos/1552229...7616309480441/
    >
    >--Bryan


    Very pretty indeed, Bryan. Then again, maybe you just make photogenic
    pico de gallo. :-)

    I am looking forward to about 3+ months from now, when the tomatoes
    will be ripe and I can make a batch of this stuff (w/lemon juice
    instead of lime; no accounting for (my) taste...).

    And now you've got me thinking about tomato sandwiches on toast. ARGH!
    How will I get through the next 100 days without 'em??

    Best -- Terry

  5. #5
    =?ISO-8859-1?Q?Bobo_Bonobo=AE?= Guest

    Default Re: pico de gallo

    On Apr 7, 5:27*am, Terry <prfes...@hotmail.com> wrote:
    > On Sun, 5 Apr 2009 16:41:47 -0700 (PDT), Bobo Bonobo®
    >
    > <CLASS...@BRICK.NET> wrote:
    > >It turned out too hot. *This batch of jalapenos is hotter than usual.
    > >Just chiles, tomato, onion and some fresh lime juice. *We had tacos
    > >for dinner. *One happy family. *This is a simple, fool proof way to
    > >make my wife and son happy. *All that was missing was an avocado.

    >
    > >I posted a few pix just because it was pretty.

    >
    > >http://www.flickr.com/photos/1552229...7616309480441/

    >
    > >--Bryan

    >
    > Very pretty indeed, Bryan. *Then again, maybe you just make photogenic
    > pico de gallo. :-)


    Those plates are well suited to the tacos.

    Check this out:

    http://stlouiseats.typepad.com/st_lo...-tarascos.html

    Aren't those chairs nice? The tabletops are likewise very festive. I
    should ask them to let me photograph the place and put up pix. The
    food is good too, though they don't have any salsas that I'd describe
    as great.
    >
    > I am looking forward to about 3+ months from now, when the tomatoes
    > will be ripe and I can make a batch of this stuff (w/lemon juice
    > instead of lime; no accounting for (my) taste...).
    >
    > And now you've got me thinking about tomato sandwiches on toast. ARGH!
    > How will I get through the next 100 days without 'em??


    You can get rather good little 2" ones if you want to pay the big
    bucks, but those don't quite taste like a big beefsteak.

    Do you grow your own?
    >
    > Best -- Terry


    --Bryan

  6. #6
    Terry Guest

    Default Re: pico de gallo

    On Tue, 7 Apr 2009 04:27:19 -0700 (PDT), Bobo Bonobo®
    <[email protected]> wrote:

    >> I am looking forward to about 3+ months from now, when the tomatoes
    >> will be ripe and I can make a batch of this stuff (w/lemon juice
    >> instead of lime; no accounting for (my) taste...).
    >>
    >> And now you've got me thinking about tomato sandwiches on toast. ARGH!
    >> How will I get through the next 100 days without 'em??

    >
    >You can get rather good little 2" ones if you want to pay the big
    >bucks, but those don't quite taste like a big beefsteak.
    >
    >Do you grow your own?


    Yup. Have done so for the last decade or so. Year before last was a
    wonderful harvest, last year was not so good. I'm going to try the
    raised beds this year. And at least one yellow tomato plant.

    The wife eats tomatoes but it's more like 'tolerate' than 'enjoy'. Me,
    I love 'em.

    Terry

  7. #7
    =?ISO-8859-1?Q?Bobo_Bonobo=AE?= Guest

    Default Re: pico de gallo

    On Apr 7, 8:48*pm, Terry <prfes...@hotmail.com> wrote:
    > On Tue, 7 Apr 2009 04:27:19 -0700 (PDT), Bobo Bonobo®
    >
    > <CLASS...@BRICK.NET> wrote:
    > >> I am looking forward to about 3+ months from now, when the tomatoes
    > >> will be ripe and I can make a batch of this stuff (w/lemon juice
    > >> instead of lime; no accounting for (my) taste...).

    >
    > >> And now you've got me thinking about tomato sandwiches on toast. ARGH!
    > >> How will I get through the next 100 days without 'em??

    >
    > >You can get rather good little 2" ones if you want to pay the big
    > >bucks, but those don't quite taste like a big beefsteak.

    >
    > >Do you grow your own?

    >
    > Yup. *Have done so for the last decade or so. *Year before last was a
    > wonderful harvest, last year was not so good. *I'm going to try the
    > raised beds this year. *And at least one yellow tomato plant.
    >
    > The wife eats tomatoes but it's more like 'tolerate' than 'enjoy'. Me,
    > I love 'em.


    The yellows are low acid. Maybe she'll like those more. With some
    folks it's the acid that turns them off. It can cause those tongue
    bumps that hurt. Also, there are those who like cooked tomatoes, but
    not raw. JJ Eugronus, who posted here a few times recently feels that
    way. To me, high acid tomatoes, the intense red ones, are as good as
    it gets. Tomatogrowers.com has good prices on seed, especially
    quantity prices. I always buy tomato and chile seeds from them. This
    year, I'm growing Ceylon, Matina and Juliet tomatoes, and Chichimeca
    and (of course) Big Jim chilies.

    We're doing a bit of raised bed in our yard. Also, our city has a
    new community garden going in, and I'm in on that at ground level (bad
    pun).
    >
    > Terry


    --Bryan

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