|
10-10-2005, 10:03 AM
|
#1
|
Senior Member
Join Date: May 2003
Location: Pasadena, MD, USA (between Baltimore and Annapolis)
Posts: 103
|
What is Pico de Gallo? At a church bazaar in Blythe, CA I recently had Pico de Gallo made with a selection of fresh fruits and vegetables, (Oranges, Coconut, Cucumbers, Watermelon, Cantaloupe, Pineapple, and Jicama) served with Lime, Chili Powder, and Chamoy Sauce.
My curiosity got to me and I started to look up some culinary terms that I was not familiar with- Pico de Gallo and Chamoy Sauce. My curiosity turned to confusion! All of the web sites that I visited indicated that Pico de Gallo was a salsa made of fresh chopped tomatoes, onions, and jalapeƱos and that Chamoy Sauce was made from fermented apricots.
I purchased some Chamoy Sauce from a Mexican grocery store and the ingredients did not list apricots, but Tamarind as the flavoring agent.
So, what is Pico de Gallo and Chamoy Sauce?
__________________
Jack
|
|
|
|
Join the #1 RV Forum Today - It's Totally Free!
iRV2.com RV Community - Are you about to start a new improvement on your RV or need some help with some maintenance? Do you need advice on what products to buy? Or maybe you can give others some advice? No matter where you fit in you'll find that iRV2 is a great community to join. Best of all it's totally FREE!
You are currently viewing our boards as a guest so you have limited access to our community. Please take the time to register and you will gain a lot of great new features including; the ability to participate in discussions, network with other RV owners, see fewer ads, upload photographs, create an RV blog, send private messages and so much, much more!
|
10-10-2005, 10:03 AM
|
#2
|
Senior Member
Join Date: May 2003
Location: Pasadena, MD, USA (between Baltimore and Annapolis)
Posts: 103
|
What is Pico de Gallo? At a church bazaar in Blythe, CA I recently had Pico de Gallo made with a selection of fresh fruits and vegetables, (Oranges, Coconut, Cucumbers, Watermelon, Cantaloupe, Pineapple, and Jicama) served with Lime, Chili Powder, and Chamoy Sauce.
My curiosity got to me and I started to look up some culinary terms that I was not familiar with- Pico de Gallo and Chamoy Sauce. My curiosity turned to confusion! All of the web sites that I visited indicated that Pico de Gallo was a salsa made of fresh chopped tomatoes, onions, and jalapeƱos and that Chamoy Sauce was made from fermented apricots.
I purchased some Chamoy Sauce from a Mexican grocery store and the ingredients did not list apricots, but Tamarind as the flavoring agent.
So, what is Pico de Gallo and Chamoy Sauce?
__________________
Jack
|
|
|
10-10-2005, 10:43 AM
|
#3
|
Senior Member
Winnebago Owners Club Texas Boomers Club Workhorse Chassis Owner
Join Date: Jun 2002
Location: Boerne, TX. USA
Posts: 701
|
Jack,
in Texas, it is made as per your web sites you looked up and can't be beat! However------ in California-----they do things differently.
Best,
__________________
Ruppr|Kris|2005 Itasca SunCruiser|Ultrapower
(toad) 2007 Ford Focus|Aventa LX|Brakebuddy
WIT|FMCA
|
|
|
10-10-2005, 11:20 AM
|
#4
|
Moderator Emeritus
Ford Super Duty Owner
Join Date: Aug 2000
Location: Bryan, TX when not traveling.
Posts: 22,945
|
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Oranges, Coconut, Cucumbers, Watermelon, Cantaloupe, Pineapple, and Jicama </div></BLOCKQUOTE>
Never head of Pico de Gallo with al of that stuff. The left coast tends to be a little different with peach and mango salsa and some other mixtures.
Ken
__________________
Amateur Radio Operator (KE5DFR)|No Longer Full-Time! - 2023 Cougar 22MLS toted by 2022 F150, 3.5L EcoBoost Tow Max FX4 Lariat Travel with one Standard Schnauzer and one small Timneh African Gray Parrot, retired mechanical engineer
|
|
|
10-11-2005, 06:56 AM
|
#5
|
Texas Boomers Wagonmaster
Thor Owners Club Texas Boomers Club Oklahoma Boomers Club
Join Date: Dec 2003
Location: Killeen, Texas, USA
Posts: 3,122
|
TEXMEX Pica de gallo is a mixture of finely chopped tomatoes, white onion, jalapena pepper, and celandro (mexican parsley). It's best served cold and after it has set undisturbed for 24 hours for all the juices from the veggies to blend. Wonderful Stuff on fajitas and other mexican food.
__________________
Don & Pat Allen - Texas Boomers - Honorary Oklahoma Boomers
2017 Keystone Sprinter 269FWRLS - 2017 Nissan Titan XD
|
|
|
10-11-2005, 08:02 AM
|
#6
|
Senior Member
Join Date: May 2003
Location: Pasadena, MD, USA (between Baltimore and Annapolis)
Posts: 103
|
Thanks to all for your comments on Pico de Gallo.
From my very humble translation, Pico de Gallo has something to do with the comb or peak of a rooster. I don't have the slightest idea how this translates to a salsa!
I guess this is like the difference between St Louis Barbecue and Carolina Barbecue; a world of difference depending on what part of the country you're from.
__________________
Jack
|
|
|
|
Currently Active Users Viewing This Thread: 1 (0 members and 1 guests)
|
|
Thread Tools |
Search this Thread |
|
|
Display Modes |
Linear Mode
|
Posting Rules
|
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts
HTML code is Off
|
|
|
|
» Recent Discussions |
|
|
|
|
|
|
|
|
|
|
|
|
|