When made properly, Pico De Gallo is a fabulous condiment that not only adds color and texture to a dish, it can add a breath of freshness to a heavy mole or meaty taco. The trouble is that most of the time, this condiment ends up being more like a chunky watered-down gazpacho that renders anything below it a soggy mess. So how do you make a great Pico De Gallo with a pleasant balance of flavors that doesn't dribble down your arm when you scoop it up with a chip? On the flavor side, it's all about the ingredients...