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Zebra and Peach Tomato Recipes

Zebra and Peach Tomatoes



photo 1 (3)

1 pound Zebra Tomato, about 5 medium
8 ounces Lemon Cucumber, about 3 medium
3 ounces Yellow Onion, about ½ medium size
½ teaspoon chopped Garlic
1 Tablespoon GDG Moonshine Hot Sauce
2 Tablespoons Rice Wine Vinegar
2 Tablespoons Blended Oil
1 teaspoon Salt

Slice tomatoes down the middle from top to bottom and remove any white core with a small V cut. Slice into half-moon sections and place in a mixing bowl. Use a sharp peeler to remove alternating sections of cucumber peel, and then slice into half-moons. Peel & slice onion into strips or rounds if you have a small onion. Sprinkle vegetables with salt and prepare dressing: In a small bowl whisk garlic, hot sauce and vinegar together before adding oil and a pinch of salt. Pour dressing over salad and season to taste with salt & white pepper.


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The aptly named Peach Tomato has a skin that easily chars and its juiciness pairs nicely with the thicker texture of fresh peach. This is a great recipe to use items that are not perfect looking and no one will ever know. Make this sauce at the same time as cooking a piece of meat or fish on the grill- items such as pork or chicken or Mahi-Mahi pair wonderfully with this recipe, and it couldn’t possibly be easier! Use steamed rice and vegetables for side dishes to complete the meal.

2 fresh Peaches, halved and pit removed
8 – 10 Peach Tomatoes, core removed
2 ounces Red Onion, about 1 medium half, unpeeled
2 Chilli Peppers, as hot as you like
1 large Garlic clove
¼ Cup Cilantro, chopped finely
½ teaspoon Salt
Lime Juice, optional

Over an outdoor grill on high or a cast iron skillet on medium high, add all ingredients except cilantro & salt and cook until evenly charred on all sides: monitor the garlic so that it does not get too dark, but allow the onion to remain face down until dark grill lines are apparent and the skin has almost burnt off. Remove items onto a wide pan to cool when they are ready, and when cool enough to handle cut off stems and remove papery onion sections. Place all ingredients into a blender and use a low setting to puree – it is not necessary to pulverize the contents but have some texture to the sauce without it being too chunky. Taste for seasoning and adjust with salt and/or lime juice.


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2 ounces Yellow Onion, about ¼ Cup chopped
3 ounces Green Bell Pepper, about 1/3 Cup chopped
1 pound Zebra Tomatoes
½ teaspoon Salt
1 Ear Corn
½ – 1 teaspoon J.M. Thomason Bourbon Barrel Rub
1 Tablespoon Lime Juice
1 Tablespoon Extra Virgin Olive Oil

Chop tomatoes into very small pieces with a very sharp knife. Sprinkle with salt whilst tossing the pieces in a strainer. Allow to drain excess juices into a bowl for 20 minutes. Chop pepper and onion into small pieces and place in a medium bowl. Shuck corn and clean silk before using a knife to remove kernels into the bowl. When tomatoes are ready combine all ingredients together with 2 spoons until well mixed. Check for seasoning and add more rub if needed. Serve straight away and refrigerate any leftover for up to 3 days. Bread Rainbow Trout with seasoned Cornmeal and shallow fry in a skillet until golden and crisp. Spoon Pico on top and serve with a salad and bread.

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