Bowl of Pico de Gallo
(click to enlarge)

Pico de Gallo


Mexico   -   Pico de Gallo, Salsa Fresca, Salsa Cruda, Salsa Bandera
Makes:
Effort:
Sched:
DoAhead:  		 1-3/4 #
**
35 min
Yes		 A popular fresh salsa of Mexico. It's often used as a table condiment, but being less liquid than other salsas, it is also used in recipes and as a topping for dishes like Huevos Rancheros.

5
1
1-1/2
1/2
1/4
3/4
oz

#
c
c
t
Onion, white (1)  
Chili, green (2)
Tomatoes (3)
Cilantro
Lime Juice
Salt
Make   -   (35 min)
  1. Chop ONION small.
  2. Remove seed from Green Chili, and as much of the veins as you feel you need to to control hotness. Chop fine.
  3. Dice TOMATOES about 1/2 inch.
  4. Chop CILANTRO fairly fine.
  5. Squeeze LIME JUICE.
  6. Combine Onions, Chili, Lime Juice, and Salt. Mix well and let stand about 5 minutes to blend flavors.
  7. Drain Tomatoes of excess water. Mix in along with Cilantro. Let stand for at least 20 minutes, or several hours in the fridge. In a sealed container, it will keep about 4 days in the fridge.
  8. Serve with a slotted spoon to reduce the amount of liquid taken.
NOTES:

  1. Onion:

      White Onions are generally used in Mexico, but some folks like to use Red Onions.

  2. Green Chili:

      Traditionally, this is a Serrano, but Jalapeños are also used, less hot but larger.

  3. Tomatoes:

      How much liquid will be in you Pico de Gallo depends on the tomatoes you use. Italian plum tomatoes generally are much drier than others, but may not be as flavorful.

  4. Comments:

      The name "Pico de Gallo" means "beak of the rooster. There are several unlikely explanations for this, but the one I'll go with is that it was originally eaten by picking it up between the thumb and index finger, as a rooster would peck. In some regions of Mexico "Pico de Gallo" is used for various salads, including fruit salads, that are similarly cut.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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