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I have only had it fresh, but love it. Have searched the web for recipes for canning but no luck. Anyone here make it and can it? If so, wanna share your recipe? Or point me to a site that has some canning recipes for it. Thanks 
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Not sure if this will work for you, but I suppose you could plug in your own ingredients. I believe the canning procedure is most important to avoid illness.
http://forfood.rezimo.com/?p=712
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Gunny's wife, Did the same sorta...with the relish. Man....it has mighty fine flavor....Me & ALX already talked about Pico' D.....Hmmm....Sunset Eagle Aviation
https://www.facebook.com/pages/Sunse...888015?fref=ts <... We sure could use some likes!Comment
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Round here we call it salsa...
The pico I make fresh...
The salsa gets preserved...
PM me if you want a salsa recipie...Craig
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Yeah, we usually make it fresh as well, but come winter, ingredients like peppers and cilantro are hard to come by here in the great white north lol.Comment
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Pico is "fresh salsa" and since there is no vinegar or acids in it it would have to.be cooked to kill enzymes either before canning or on a pressure cooker after it's in the jar. But the very fact that you would have to cook it changes it from pico to salsa. It no longer would have the same texture as pico. Go figure.
When I just gotta have it in the winter I search for the best looking Romas I can find and grimacing, pay the price.
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Unfortunately if it's not fresh, then it's not pico de gallo. Just make salsa with the same ingredients that give pico de gallo it's flavor. Like cilantro, lime juice, etc, and just understand that it's not going to taste fresh.
All the ingredients other than maybe the chili's are subject to botulism if not processed properly.
I too wish there was another way, because I love pico myself.
Tom
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Well, John beat me to it. Maybe I should have taking typing class in HS after all.
Tom
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Yeah I guess it would be salsa really, being that you have to cook it. I love Pico, just wish there was a way to preserve it. Spent 10 years in El Paso and fresh pico was at every restaurant you went to. Sure miss that.Comment
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I guess I can honestly say I have never had Pico.. I have made fresh and canned salsa right from the garden. So it sounds to be about the same...................I just don't know
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What are the items you can not get in the winter? You might have a source here in San Diego - USPS overnite is not that expensiveOriginally posted by Meat Hunter View Post
Scarbelly
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