Hi,

Maybe you should try using more jalapenos. I use six or seven.


"Driver" > wrote in message
hlink.net...
> 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
>
>