This moring we conducted the test for our freeze dried pico de gallo. The test has been completed and the pico gets an A+. In this post, I talked about making it. In this post, I talked about storing it.
The ingredients for fresh pico de gallo were chopped and placed in the Harvest Right freeze dryer. Everything was the same as fresh except I did not add salt. It’s simply chopped onions, cilantro, tomatoes and jalapeno peppers, in whatever proportions of each that you like.
We did a taste test this morning. I opened a jar of free dried pico de gallo. I put this up in half pint jars because that’s about the perfect amount for one meal.
A little water was added.
It tasted great! I added a little salt to the jar and gave it a stir.
Any time I make fresh pico, the first day, the tomatoes are very fresh tasting. If I save leftovers in the fridge, the tomatoes are still fine but they are softer. The tomatoes in the freeze dried reconstituted pico de gallo tasted more like second day fresh pico but definitely still delicious.
Omelettes topped with freeze dried and reconstituted pico along with a couple of slices of bacon.
The freeze dried pico de gallo was a success! I will be making this again. For this this batch, I used storebought tomatoes, which weren’t bad but they weren’t great. If ever I can grown tomatoes again, or can get fresh grown tomatoes, I will use those and that will make it even better.
I almost always use pico on omelettes, beans, even hamburgers so having freeze dried pico de gallo is a time saver. It’s also very portable.