Pico de Gallo, Mexican Salsa
Pico de Gallo (rooster’s beak in Spanish) is probably the most common Mexican sauce. There is good reason for its popularity, because this salsa is both easy to make and totally addictive.
Nobody knows why pico de gallo was originally named for a rooster’s beak. Hence, theories abound on the subject. Personally, I always believed this salsa’s name was derived from its peppery bite. However, research confirms I may be the only person in history to have ever believed that!
Theories aside, versions of pico de gallo are found all over Mexico. It is a raw sauce, which is delicious with just about every dish imaginable.
In the US, where I grew up, pico de gallo is often served as a dip for tortilla chips. Its fresh flavors are always welcome and refreshing. Thus, it is an ideal side dish for hot summer days.
In Johannesburg, where I live now, we are heading into my favorite season — spring. Everyone is looking forward to breaking out the braai (grill) once again and getting outdoors. It is the perfect time of year for this fresh sauce with its summery flavors.
Thankfully, pico de gallo is also incredibly easy to make. It requires no cooking whatsoever, and only a handful of ingredients. In fact, if you try it once, you will never buy a jar of supermarket salsa again.
I hope your family enjoys this fresh, delicious salsa as much as mine does! Bon appétit!
Accompaniments
If you’ve never eaten pico de gallo before, you may wish to serve it with:
- tortilla chips, for dipping
- tacos
- quesadillas
- pizza
- grilled fish
- omelettes
- taco salad
These are just a few ideas to get you started… However, once you taste this delicious sauce, I’m sure you’ll add your own ideas to the list! Bon appétit!
Pico de Gallo
Ingredients
- 6 ripe tomatoes, seeded and diced
- 4 green onions, finely chopped (greens and whites)
- 1 jalapeño chili (preferably serrano), finely chopped
- 1 lime, juice of
- 10 g fresh coriander, roughly chopped (stems and leaves)
- Sea salt, to taste
Instructions
- Put diced tomatoes, green onions, chillies, lime juice, and coriander in a small bowl. Toss to combine and season to taste with sea salt.
Notes
If you like the flavor of the chillies, but object to the heat, you can reduce the fire by scraping out the seeds and membranes prior to dicing the pepper. Likewise, you can increase the heat by using hotter chili peppers or using more jalapeños.
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