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Originally Posted by TwoRails
Sounds like some good eatin'  -- Don't know what the difference is between the two, though... You got me curious, what is the difference between salsa and pico de gallo? |
Hey TR.....I think sdkfz pretty much hit the nail on the head with his explanation. That's the same way I've always heard it too. Salsa seems to have more of a tomato paste "look" to it, whereas the pico generally has a sorta clear liquid in it because everything's raw and chopped, so the juice is just basically the juice out of the tomato. The pico kinda looks like a spoon salad really....everything's just all raw and colorful, not cooked together and mushy like salsa.
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Originally Posted by SARGE
...and one has to wonder about the chems used to keep them red...
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That's the problem with the store-bought kind, Sarge....I've always heard they're never "red" to begin with, but that they're picked pretty much "green", when they just barely start to get a tinge of red color to them. That way they're more firm so they can survive the long road trip to the markets. That's just what I've always heard.....makes sense as to why they wouldn't have much juice though. I mean, you ever cut open a green tomato? Not much juicey.
