What is the difference between?

[Guest guest]

Salsa vs. Pico de Gallo

[Guest guest]

I've always wondered thatJaneOn Nov 1, 2011, at 6:31 AM, flnancy1958 wrote: Salsa vs. Pico de Gallo

[Guest guest]

Don't quote me on it, but I think pico de gallo is always raw while

salsa may be cooked and also pico de gallo is chunkier. That is

strictly my observation in restaurants here, I did not look it up.

haha

Velda

On 11/1/2011 3:36 AM, Jane Edenfield wrote:

I've always wondered that

Jane

On Nov 1, 2011, at 6:31 AM, flnancy1958 wrote:

 

Salsa vs. Pico de Gallo

[Guest guest]

Velda is correct. Salsa is made with cooked tomato or tomatillos and chilies.

Pico de gallo is chopped fresh, onion, tomato, chili (ex jalapeno or

serrano)cilantro and a splash of lime and salt. Usually made to accompany

tacos. : )

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[Guest guest]

Thank you.

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[Guest guest]

It is fun to be right, esp when I did not look it up!

Velda

On 11/1/2011 6:12 PM, flnancy1958 wrote:

> Thank you.

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[Guest guest]

I have a great " pico " recipe from a friend from Guadalajara, Mexico

chopped roma tomatoes

chopped onion (preferrably white onions)

chopped cilantro

chopped avocado (yum!!)

plenty of lime juice

salt

The goal is when you mix them up you see an pretty even amount of each item. I

usually use a little less onion as my family is a little finicky - although I

love onions!!

This is so yummy when served along marinated and grilled carne asada!! So

delicious!!

Not something you could whip up in the VM though as it would pulverize it in a

matter of seconds!!!

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[Guest guest]

Yum!  You guys are making me hungry talking about this.  So, this recipe doesn't call for any peppers, and I just wanted to make sure that was correct.  That would be great for me - I have interstitial cystitis and I can't eat hot peppers!

On Wed, Nov 2, 2011 at 9:09 AM, LuvsErstad <joey4jenn@...> wrote:

I have a great " pico " recipe from a friend from Guadalajara, Mexico

chopped roma tomatoes

chopped onion (preferrably white onions)

chopped cilantro

chopped avocado (yum!!)

plenty of lime juice

salt

The goal is when you mix them up you see an pretty even amount of each item. I usually use a little less onion as my family is a little finicky - although I love onions!!

This is so yummy when served along marinated and grilled carne asada!! So delicious!!

Not something you could whip up in the VM though as it would pulverize it in a matter of seconds!!!

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[Guest guest]

Interesting,If you triple the amt of avocado (and add Jalapeno) you have Mexicali Guacamole.Like most things, I guess, it's regional. Folks down Mexicali way, don't put avo in their pico.From: Kimble <nkimble@...> Sent: Wednesday, November 2, 2011 8:58 AMSubject: Re: Re: What is the difference between?

Yum! You guys are making me hungry talking about this. So, this recipe doesn't call for any peppers, and I just wanted to make sure that was correct. That would be great for me - I have interstitial cystitis and I can't eat hot peppers!

On Wed, Nov 2, 2011 at 9:09 AM, LuvsErstad <joey4jenn@...> wrote:

I have a great "pico" recipe from a friend from Guadalajara, Mexico

chopped roma tomatoes

chopped onion (preferrably white onions)

chopped cilantro

chopped avocado (yum!!)

plenty of lime juice

salt

The goal is when you mix them up you see an pretty even amount of each item. I usually use a little less onion as my family is a little finicky - although I love onions!!

This is so yummy when served along marinated and grilled carne asada!! So delicious!!

Not something you could whip up in the VM though as it would pulverize it in a matter of seconds!!!

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