Hello,

I moved to Texas from the East Coast three years ago. After enjoying the
cuisine, I started to cook the local fare, BBQ and brisket were easy
ramp-ups, but 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
1 medium onion, diced
2 cloves garlic, or 1.5 Tbs of commercial ground garlic
Salt and Pepper
~1.5 Tbs Cilantro
1 large Jalapeno or 2 Serrano, or mixed

All combined and mixed --> it's just mush, to me

Nobody turns it away, and nobody refuses to eat it because of the
consistency. And most say the taste is more impt. than the consistency, but
I'd like to know the secret of making it "dryer."

Suggestions?

Craig