A friend just wrote, saying he'd like to can some pico de gallo. For those not familiar with that term, it's basically a fresh salsa of chopped tomato, onion, garlic, cilantro and chiles to which lime juice and salt may also be added. He wondered if there was any way to do that without boiling.
My answer was no. And behind my 'no' was the fervent belief that the what's so wonderful about pico is the exquisite combination of fresh ingredients, and further I'm thinking that in the middle of winter I'd rather have pico de gallo made from bad witner tomatoes where all the other ingredients are fresh than from any version of 'canned' I can think of. If it's not fresh, it's not pico.
But I did wonder out loud at how well pico de gallo would survive freezing, like a freezer jam. Not as good as fresh, but better than canned?
Last edited by Jenise
on Wed Aug 09, 2006 4:10 pm, edited 1 time in total.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov