Quote:
Originally Posted by Messianic
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Hasbin, that salsa/pico looks fantastic. Never thought of draining the tomatoes. Marinating the onions in the lime juice probably removes some of the undesirable kick that comes from freshly cut onions and keeps the onions from overwhelming the mix...
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if there is one thing i hate in life, it is liquidy pico de gallo.. if there is two things i hate in life, it is PALADINS!!! GRRRRRRR!!!
a key component of pico de gallo is lime juice, and marinating the onions accomplishes THAT, while also mellowing the onions like you said, as well as allowing the salsa to stay dry.. That recipe is an adaptation of one I was taught while working at a mexicali resturaunt many moons ago, they ended up scrapping their original recipe and teaching what i did instead! haha