Pico de Gallo Bet

[jbark]

If it was not prepared by su abuela it will not taste right!

 

[sharky60]

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.

 

[cvchief]

That xnipek sounds tasty

 

[Pelagicsal]

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.

Thanks!

 

[scubatree]

Recipe for Xnipec from my favorite Mayan Recipe Book

 

[lemke]

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.

 

[Sue Sue]

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

 

[mstevens]

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

 

[captnpat1982]

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

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.

 

[diver 85]

You win...........Roma's is best to use....Now you have to tell us WHAT you win....