Literally "Rooster Beak" in Spanish, fresh Pico de Gallo (also known as Salsa Fresca) is bright, refreshing and always delicious - and the recipe is finished in 15 minutes!
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Pico de Gallo also appears guacamole recipe. In fact, if you have Pico de Gallo, you can easily convert it into my famous guacamole dip. It's also an ingredient in this yummy one-pot Creamy, Cheesy Taco Pasta recipe.
Unlike jarred salsas, Pico de Gallo is a delectable combination of tomato, onion, cilatro, hot pepper (serrano, jalapeno and habanero being the most popular) and lime juice and is generally served with tortilla chips or patacones.
Many people dish up this salsa fresca on tacos, fajitas, and tostadas - and all kinds of Mexican and Latin American dishes.
Pico de gallo literally means, "rooster's beak," and the exact origin of the dish being given that name has varying claims. Here's what's said about it on Wikipedia:
- Because people originally ate it by pinching it with their fingers to bring it to their mouths (like a rooster with his beak)
- Because it looks like chicken feed (I'm not so sure about that one)
- Natives of Sonoran Mexico say it's because the serrano pepper is shaped similar to a rooster's beak
- The Spanish word for "to bite" is picar, but when you refer to yourself as biting, you say "pico," which means "I bite."
I like to add a minced clove of garlic to mine, but it's completely optional.
- Jalapeno (or habanero or serrano)
- Lime juice
- Garlic (optional)
How to make this Pico de Gallo recipe (Salsa Fresca)
It's so easy to make, you'll have it ready in 15 minutes:
- Dice the tomato and onion
- Dice the hot pepper very fine
- Chop the cilantro
- Mince the garlic
- Toss everything together in a bowl and add the juice of one lime
- Allow the flavors to meld in the refrigerator for at least 30 minutes or longer, tossing occasionally
Fresh Pico de Gallo (Salsa Fresca)
- 3 tomatoes, ripe seeded, cored and chopped
- ⅔ cup onion, chopped
- ½ cup cilantro, chopped
- 1 clove garlic, minced optional
- ½ cup fresh squeezed lime juice
- Cut the tomatoes on the equator, then using a regular table spoon, remove the core, ribs and seeds. Rinse the tomato under water to remove any residual seeds. Chop the tomato into about ½-inch pieces.
- Chop the onion a little bit smaller than the tomato.
- Chop the cilantro so the pieces are about the size of the onion (doesn't need to be perfect, and it's okay to have stem pieces of cilantro).
- Mince the garlic clove, if you want to add it.
- Put all the ingredients in a serving bowl, then add the lime juice and toss thoroughly. Allow the flavors to blend in the refrigerator for at least 30 minutes, tossing occasionally to keep the lime juice mixed with the other ingredients.
- Serve with tortilla chips, patacones, or as a condiment on tacos, fajitas, tostadas and other dishes (get creative!).