"Travis McGee" > wrote in message
...
> On 12/6/2014 4:36 AM, Julie Bove wrote:
>> I have made pico de gallo countless times but it was never as good as I
>> get in a restaurant. Until now. And the weird thing? I had no fresh
>> jalapenos or lime. I used dried jalapenos and a goodly amount of lime
>> juice from a plastic squeeze lime. Also white onion, Roma tomatoes,
>> white onion, salt and a small amount of olive oil as an after thought.
>> I have never put oil in it before but I read somewhere to do that.
>>
>> The texture was a wee bit wrong with the dried peppers but it was very
>> flavorful!
>
> I have done this my self; using preserved or dried ingredients to make a
> salsa. It always works out well. I have found that the main thing lost is
> the fragrance.

I had plenty of fresh cilantro so that worked. I presume had I had to use
dried cilantro that wouldn't work so well. I pretty much only add the dried
to cooked foods.