notbob wrote:
> On Wed, 31 Dec 2008 14:35:02 -0600, Becca wrote:

>> The pico de gallo I grew up with, resembles salsa without the juice.
>> Maybe that is a Texas thang.
>>
>> http://en.wikipedia.org/wiki/Pico_de_gallo
>>
>> Becca
>
> You got it, Becca. Anything else is an imposter. Hell, in CA, even 7-11's
> typically have pdg in the condiment trays, always fresh. It's gotten so I
> can't eat a hot dog (chi-dogs excepted) w/o pdg.
>
> Made in pure form, pdg is a bit dry, as roma tomatoes don't have a lotta
> juice. Most of the juice is from a squeezed lime, but you don't wanna over
> do that, either. My solution for, say, a dip is to make the traditional
> pdg (mince), then take a small portion, puree it, than add back to whole
> mix. Both methods have their advantages, like the drier version for hot
> dogs.
>
> I've never added any spice to it, other than salt, the jalapenos being more
> than sufficiant. I'f I was going to, though, I'd add a bit of ground NM
> chile powder mix, mix being the powder reconstituted with water.
>
> I've had a lotta experience with the dry spice sprinkle mixes, too, but
> I've never seen one labelled pico de gallo. That's not to say they don't
> exist, just I've never seen one. I used to buy several brands at the Mex
> fruit stand around the corner. Love the stuff. I think it was originally
> for raw jicama, but works on most anything, like melons, avacadoes, etc.
> The two basic types are plain chile and chile with lime. It's mostly
> synthetic (yes, Mexicans use synthetics!) flavorings with a load of salt,
> but some are actually pretty good.
>
> nb

They sell pdg in the supermarket produce department, and since I was
feeling a little lazy, I thought about trying it. Their price changed
my mind.

If I have leftover pdg that I will not use, I will freeze it, then use
it when I make something like Spanish rice.

Becca