why is my pico runny?

[Texasgal]

Fresh onion diced.

Fresh tomato, not too ripe...crisp.

Fresh cilantro.

One fresh jalapeno sliced.

Half a squeezed lemon.

What am I doing wrong?

[cbayer]

1. Try slicing and salting your tomatoes, then putting them in a colander over a plate.

You will be amazed how much liquid they will give up.

Also, try using roma or beefsteak tomatoes, as they are less juicy (but might be less flavorful)

:hi:

[Texasgal]

2. I used roma..

I am perplexed.

I wonder when rinsing the cilantro I am allowing too much water?

[grasswire]

3. you could seed the tomatoes...

....and not use that part. You could dry the cilantro with paper towels before chopping. You could decrease the lemon juice, perhaps.

[Warpy]

4. I've never seen pico that didn't have water collected in the bottom

because the ingredients are all high water foods. Not salting it at all can help reduce the water loss but not stop it.

Just seed the 'maters, dry the veggies carefully, and make as usual.

Lime juice is better than lemon, IMO, but that's just me.

[Texasgal]

5. I agree that pico should have

some liquid, but mine seemed to be watery. Like ALOT watery.

I just couldn't figure it out.

patted dry my cilantro, used crisp roma. Grrr. It tasted GOOD but it was so watery!!!

Thanks for all of your responses. I think I may try deseeding next time.

[Warpy]

6. Oh! Always deseed!

That was your problem, right there.

Well, that and you didn't use nearly enough chile pepper. I always use 1 jalapeno for taste and 1 serrano for heat per tomato.