I've made homemade salsa a few times. Dare I call this recipe pico de gallo? Each time is underwhelming.
I start with a can of diced tomatoes and throw them in the colander to drain. I add garlic, cilantro, cayenne, chili powder, diced onion, diced jalapeno, salt, pepper, and some hot sauce. I mix it together and add what I think I need more of.
I've noticed that the tomatoes tend to drain and juice collects at the bottom of the bowl. The juice is flavorful, it just needs to work its way into the salsa. The tomatoes are pretty flavorless and I can't seem to get it right.
I'm also lacking that pasty texture that a lot of salsas have. Is this due to a cooking process or a blending process? How do I pull this off and do you have a go-to recipe you'd be willing to share?
Thanks!
I start with a can of diced tomatoes and throw them in the colander to drain. I add garlic, cilantro, cayenne, chili powder, diced onion, diced jalapeno, salt, pepper, and some hot sauce. I mix it together and add what I think I need more of.
I've noticed that the tomatoes tend to drain and juice collects at the bottom of the bowl. The juice is flavorful, it just needs to work its way into the salsa. The tomatoes are pretty flavorless and I can't seem to get it right.
I'm also lacking that pasty texture that a lot of salsas have. Is this due to a cooking process or a blending process? How do I pull this off and do you have a go-to recipe you'd be willing to share?
Thanks!
