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Pico de Gallo Bet

Discussion in 'Cozumel' started by captnpat1982, Aug 13, 2014.

  1. jbark

    jbark Contributor

    # of Dives: 25 - 49
    Location: Michigan
    If it was not prepared by su abuela it will not taste right!
  2. sharky60

    sharky60 Contributor

    # of Dives: 500 - 999
    Location: somewhere between Texas and Mexico
    LOVE Playa Corona, holds a special place in our hearts...

    I use romas, more meat, less seeds, and jalapenos. they used to use habaneros on the island (you really had to sneak up on it a small bite at a time, until you got used to the heat), but I think most have gone to Jalapenos or seranos as the Scotch Bonnets were too hot for most gringos.

    pinch of sea salt brings it all around.
  3. cvchief

    cvchief ScubaBoard Supporter ScubaBoard Supporter

    # of Dives: 200 - 499
    Location: Cozumel & Pennsylvania
    That xnipek sounds tasty
  4. Pelagicsal

    Pelagicsal Dedicated Dive Bum

    # of Dives: 2,500 - 4,999
    Location: A half-mile norte del Centro, Cozumel, Mx.
    An, okay. Just never heard the term xnipek, though I know both versions of the salsa.
    Yeah, don't see it around much. One of the guys made some a couple of times. Yum.

  5. scubatree

    scubatree Contributor

    # of Dives: 100 - 199
    Location: West Texas
    Recipe for Xnipec from my favorite Mayan Recipe Book

    Xnipec Recipe (salsa).jpg
    cvchief likes this.
  6. lemke

    lemke Contributor

    # of Dives: I just don't log dives
    Location: Port O'Connor, Texas
    Romas are sweeter than regular and beefsteak tomatoes. I like a little heat in my pico, so I remove the seeds and veins, and broil them a bit before mincing into the mix. Cilantro, a mixture of white and red onions, sometimes garlic (never out of a jar) and sea salt and lime to taste... yum.
  7. Sue Sue

    Sue Sue Contributor

    # of Dives: 500 - 999
    captnpat1982 -

    Thanks for posting your bet as I too have tried to figure out what the trick is as well. I use all the ingredients you posted for my salsa fresca. I also do NOT include any heat. I have tried Roma tomatoes, generic Red tomatoes, white onion and sweet white onion. I try to find hearty looking cilantro which here in Austin is hit or miss. I do try to use just the Cilantro leaves with minimal stem. Lime juice is fresh squeezed, however I have not tried Key Lime.

    Overall, I think the taste we are looking for has a lot to do with the view, the cervasa and the moment. Hmmm....I think I have found the solution...gotta get back to Cozumel !

    Good Luck capt

    Double S
    Last edited: Aug 15, 2014
    cvchief likes this.
  8. mstevens

    mstevens Toadfish. Splendid is implied but not guaranteed. ScubaBoard Supporter

    Onions in salsa are always white onion. Unless they're not. But use white.
  9. captnpat1982

    captnpat1982 Contributor

    # of Dives: 25 - 49
    Location: Beaumont, Texas "The Right Side of Texas"

    Sue, I think I will take my winnings and put it in the Vacation jar and wait til the next trip. So its a win win for both the wife and I.
    Sue Sue likes this.
  10. diver 85

    diver 85 Contributor

    # of Dives: 1,000 - 2,499
    Location: SW Louisiana
    You win...........Roma's is best to use....Now you have to tell us WHAT you win....:)

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