I dice the tomatoes -- seeds and all-- and put them in a colander to drain
while I'm chopping the rest of the ingredients. I don't add a ton of lime
(a couple of tablespoons tops) and add salt right before serving (salt is
necessary but brings all the juices out, use sparingly). all this cuts down
on the 'soupy' effect...

"Carol Klarr" > wrote in message
...
> 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
> >
> >
>
>