AFRO Posted October 14, 2009 Share Posted October 14, 2009 What makes one not the other? dont they both essentially have the same ingredients? Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted October 14, 2009 Share Posted October 14, 2009 salsas are often (though not always) blended, while the pico is left chopped. Quote Link to comment Share on other sites More sharing options...
bpwallace49 Posted October 14, 2009 Share Posted October 14, 2009 salsas are often (though not always) blended, while the pico is left chopped. + 1 Quote Link to comment Share on other sites More sharing options...
Ziachild007 Posted October 14, 2009 Share Posted October 14, 2009 Speaking of pico.......does anyone have a good recipe for homemade pico? I know the basic ingredients, but was wondering if there was anything special to give it a little extra kick. Quote Link to comment Share on other sites More sharing options...
bpwallace49 Posted October 14, 2009 Share Posted October 14, 2009 little extra kick. I like adding diced Jalepenos and dont skimp on the cilantro Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted October 14, 2009 Share Posted October 14, 2009 I like adding diced Jalepenos and dont skimp on the cilantro go to a serrono or scotch bonnet instead of jalepeno. Quote Link to comment Share on other sites More sharing options...
detlef Posted October 14, 2009 Share Posted October 14, 2009 salsas are often (though not always) blended, while the pico is left chopped. IMO, Pico de Gallo is a specific variety of salsa, that being diced tomatoes, onion, jalapeno (or serranon), cilantro, lime, and salt. There could be some very minor variations but that's pretty much it. Pico de Gallo is a salsa but salsa can mean any number of sauces, be they cooked, raw, blended, chopped, what-have-you. So Bier's answer, while technically correct doesn't exactly explain the deal. In terms of a recipe, it's pretty much right there. Just dice those ingredients up. I prefer white onions to yellow ones because they're sweeter and better raw. Roma tomatoes are nice to use because they're plenty meaty. I actually also prefer it when they're not super ripe. The acidity is higher and the salsa doesn't get as mushy. After you mix the salt in, all the ingredients will give off a bunch of liquid. Strain this off and drink it alongside tequilla but strain it off regardless so your salsa isn't all watery. Lastly, the reason why salsa doesn't taste so great the next day is the onions. In case you're wondering. So just make as much as you're going to need. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted October 14, 2009 Share Posted October 14, 2009 IMO, Pico de Gallo is a specific variety of salsa, that being diced tomatoes, onion, jalapeno (or serranon), cilantro, lime, and salt. There could be some very minor variations but that's pretty much it. Pico de Gallo is a salsa but salsa can mean any number of sauces, be they cooked, raw, blended, chopped, what-have-you. agree 100% Quote Link to comment Share on other sites More sharing options...
bpwallace49 Posted October 14, 2009 Share Posted October 14, 2009 go to a serrono or scotch bonnet instead of jalepeno. I love me some hot peppers, but most others dont appreciate it. I got a cariibean Jerk marinade from a friend that went there that had a lot of scotch bonnets in it . . . . I am the only one that can stand it . . . That is why Jalepenos tend to be the pepper of choice . . . Quote Link to comment Share on other sites More sharing options...
SheikYerbuti Posted October 15, 2009 Share Posted October 15, 2009 go to a serrono or scotch bonnet instead of jalepeno. Quote Link to comment Share on other sites More sharing options...
AFRO Posted October 15, 2009 Author Share Posted October 15, 2009 Thanks much for the replies gentz, (mental note strain and the tequelal!) I dont know if I can find a scotch bonnet w/o some special order.. I usually only see jalapeons. but will ask on my next visit. So, my Uber friendly neighbor folk, flood us w/fresh produce on a regular basis. which is what prompted the Salsa idea. I will tweak my first effort which went as such; I used Romas, Cilantro, Parsley, Onion, Lime, and some Salt; plus the chips were salty too..all friend/neighbor gifted cept the lime...I blended it as it was a maiden voage of sorts, one that I will definately learn from. just a rough cut and into the mini food processor for some pulse action.. then I added some diced tomato to the mix, stirred and let it set for 1/2 hr in the frig to get acquianted flavor wise. and chill. prolly could have strained it looking back, but hey it was good day one, and then ok the next day. I also got a bunch of Jalepeno peppers like the next day so I stashed a few in the freezer for next time's trial run.. From what I know now; I will def. strain it.. and add onion in smaller doses..cus yeah day two was not nearly as good..) Thanks again. hasta luego. Quote Link to comment Share on other sites More sharing options...
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