Nothing says summer like a fresh made, authentic pico de gallo made from fresh picked, vine ripe Colorado tomatoes, fresh cilantro, a few chile peppers and some garlic and onion…all found in the farm fresh baskets delivered right to your door by Colorado fresh produce.
- 1 pound ripe tomatoes
- 2 to 3 jalapenos or hot banana peppers
- 1/4 teaspoon salt
- Juice of 1/2 fresh lemon (and if you want, add a little lime juice)
- 1/4 teaspoon black pepper
- 1 clove of fresh, minced garlic (or 1/4 teaspoon of garlic powder)
- Pinch of oregano
- 1 teaspoon of olive oil
- 1/2 cup diced onion
- 2 to 3 tablespoons of chopped cilantro (about 1/4 to 1/3 of a bunch)
Dice the tomatoes, peppers and onions if you like a thicker, chunky pico de gallo. For a smoother pico de gallo, put the tomatoes, jalapenos and onions in a food processor or blender for 20 seconds. Then combine all other ingredients, get a bag of tortilla chips, or make a quesadilla or a fajita.
The age -old question of whether the tomato is a fruit or vegetable is a fruit or vegetable was actually settled in the Supreme Court in 1893 – when it was officially declared a vegetable.
However, botanically speaking, a juicy, fresh Colorado tomato is still a fruit as a member of the “nightshade” family (making it a relative to potatoes and eggplant).
Colorado fresh produce’s vine ripe tomatoes are low calorie, low sodium and a great source of Vitamins A and C.
If you’re going to cook with fresh Colorado tomatoes and need to peel them, place them in boiling water for 30 to 60 seconds until the skins start to crack. Remove them from the boiling water, and dip them immediately into cold water. Slip the skins off, trim away any greens.
Fresh picked tomatoes will last longer if you store them stem side down. NEVER put a tomato in the refrigerator, and NEVER allow tomatoes to ripen in direct sunlight, or they will lose most of their Vitamin C. It’s best to let them ripen at room temperature on the counter (and yes, you can put them in a paper bag if you want).