Stephen,

I moved to Texas from Raleigh N.C, and miss things like trees, beaches, and
mountains

Will relocate back for job and can bring great pico de galllo --> now!

"Seed the tomato" is the secret. Thank you all.

"barchetta" > wrote in message
...
> Possibly seed the tomato.
>
> Where on the east coast you from?
>
> peace,
> stephen s.
>
> On Thu, 04 Mar 2004 03:33:14 GMT, "Driver"
> > wrote:
>
> >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
> >
>