Do you buy all your produce at the grocery store or do you go to farmers market or participate in a CSA? You may do both. This month’s Recipe Redux is about using farmers market finds or produce fresh from your own garden.
Where I live fresh produce is a big deal, it’s actually celebrated with festivals. You can actually get local farmers produce before you walk inside the grocery store. It’s fantastic! In a country that doesn’t believe in air conditioning in a historic heatwave, I have ZERO desire to cook! It’s about this time of year I started aching for some Tennessee or Alabama homegrown tomatoes. I miss how they melt in your mouth. I can eat buckets of them! Tomatoes are pretty awesome to keep around. They are full of Vitamins A & C, as well as abundant in carotenoids. Lycopene is the carotenoid that you hear buzz about in tomatoes. However, It is absorb better by the body when the tomatoes are processed. Studies have found lycopene is beneficial in preventing some cancers. It has also been found to help in heart disease, high blood pressure, skin protection, and more. You can find out additional health and nutrition information at Tomato Wellness.
The recipe I am sharing with you is a family favorite with a secret ingredient you may have passed by a million times at your grocery store, wondering what you would ever do with it. It really gives more flavor to the pico, and it has become a family favorite on popcorn, noodles, and meats.
Made up of salt, granulated garlic, oregano, black pepper, and tumeric, Adobo adds lots of flavor to dishes. It’s used in many Latin dishes. My husband, who is from Puerto Rico, was the one who added the Adobo. This Southern girl would have never thought of it. He is a dietitian and an amazing cook too, so we collaborate all the time on flavors. The addition to pico is perfection!
- 6 vine ripe tomatoes, diced
- 1 medium red onion, diced
- 1 cup cilantro
- 1/2 jalapeno (add more for more heat)
- Juice of 1 lime
- Juice of 1/2 lemon
- 1 tsp garlic salt
- 1 tsp. Adobo
- Once veggies are diced, place in a medium sized bowl.
- Finely dice 1 cup cilantro and jalapeno or place in food processor and pulse to finely diced.
- Add to bowl.
- Add juices, salt and adobo and fold together.
- Refrigerate for 1 hour.
- Serve with tortilla chips.
Enjoy! What are you favorite garden or farmers market finds? Find out more faves from fellow Reduxers below.