Pico de Gallo
Pico de Gallo

So?  What's the difference between pico de gallo and salsa?  All the ingredients in pico de gallo are raw and it is more chunky than salsa.  Pico de Gallo is meant to be eaten immediately or almost immediately, and it has a short shelf life.  Salsa has a longer shelf life and is usually cooked.  Salsa is usually more watery and the tomatoes break up as they are cooking.  If you see it in a supermarket and it's not refrigerated, it's salsa.
 
This recipe is easy to make, and tastes great. It also gets better after a few hours in the fridge.  This recipe makes about 4 cups of pico de gallo.  You can dice everything by hand or you can use a food processor.  If you use a food processor, pulse it to keep from making tomato onion soup.  We have a food processor specifically made to dice.  It makes making pico de gallo much quicker.


12
 		Roma tomatoes, diced
1½
 		medium onions, diced (Vidalia onions work well, but adjust the amount as they are normally larger than regular supermarket medium size onions)

¼ to ½ cup

cilantro, chopped

1

lime (juice only)

2 tsp

salt
1 tbl
 		sugar
1 tbl
 		granulated garlic
2 tbl
 		tequila
2 shakes
 Tabasco Habanero Pepper Sauce (or to taste)

Dice the tomatoes, place them in a colander in the sink, and let the tomatoes drain while you chop the onion and cilantro.  Put the chopped onion in a mixing bowl and add the salt, lime juice, sugar, granulated garlic, tequila, and Tabasco sauce to the onions and stir well.  Add the tomatoes and stir again.  Add the cilantro and taste.  Decide whether it is enough or you want more.  Cover, and refrigerate for a few hours.

Before serving, scoop the salsa out of the bowl with a slotted spoon to drain the extra juice, and put it in your favorite dip dish.

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