Cookbook talk:Pico de Gallo

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Dude, Pico de Gallo can be compared to salsa, but it is certainly not what North Americans mean when they say salsa. Flavor and water content are way different. If anything, it's Mexicans who call it Salsa de Mexicana because of the colors.

[edit] tomatoes

What kind of tomato is good to use? Should it be peeled? seeds removed? dave 07:09, 7 November 2007 (UTC)

Yeah, this is a big omission. Pico should have tomatoes. Honestly, Dave? Campari on the vine tomatoes, de seeeded and chopped, are amazing in this version of pico. They're sweet, and offset the spice nicely. Personally, though, I use red onion rather than yellow or white. Most traditional pico, speaking from living in the tex mex region for a good while, uses red onions.