The Pico de Gallo
In Mexico, the pico de gallo refers to many different ways to prepare salads with tomatoes and a selection of ingredients which are cut into very small cubes and combined into a salsa, made with varying degrees of hotness. In this recipe I am posting here I am showing the most typical and therefore popular recipe for pico de gallo. It is served frequently and can accompany many mexican dishes, including quesadillas, tacos, etc...
The term Pico de Gallo in spanish means rooster's beak, and this probably refers to the way this salsa was eaten initially with a motion done by seizing the food between the index and thumb fingers, a bit like how a rooster would grab food with its beak; but this is only a possible explanation for where the name came from.
Recipe for the Pico de Gallo:
Ingredients for 4 people:
* 2 ripe red tomatoes,
* 1 red onion (or white)
* the juice of one lime, more if you want
* salt
* a good bunch of cilantro.
* One or two serrano or jalapeño chiles
Preparation:
1) The truth is that there is no difficulty in making a pico de gallo, so I will keep this recipe very short! First wash the vegetables thoroughly, then we remove the seeds from both the red tomatoes and the chiles.
2) We just have to chop, in this case the tomatoes, chiles and onions all the same size, in little cubes. We then proceed to mix all ingredients, adding some minced cilantro, salt and lime juice to taste.
3) Refrigerate and serve the same day.
Thats it! Buen provecho...
