On Thu, 04 Mar 2004 03:33:14 GMT, "Driver"
wrote:


I'm having the worst time with Pico de Gallo.

The restaurants serve it "crisp" and "relatively dry" and that's the part I
can't reproduce. Mine always turns out "soupy," more of a salsa than a
relish, as all the Pico recipes say it should be.

My ingredients are, for a small batch:

2 large tomatoes, diced

snip recipe

As previous posts said, the plum-type tomatoes are less juicy, and
seeding (de-seeding?) before chopping will get rid of a lot of the
water. You might also salt lightly and drain the chopped tomatoes in
sieve for a few minutes before adding to other ingredients.