Pico de Gallo, also known as Salsa Fresca, is a fresh, uncooked salsa traditionally used in Mexican cuisine. It is named after the rooster’s beak (pico de gallo in Spanish) possibly due to the way the diced ingredients resemble bird feed or for the pinching action used to eat it. Pico de Gallo is made by combining finely chopped tomatoes, onions, and jalapeños or serranos (for a bit of heat), with fresh cilantro, lime juice, and salt to taste. This salsa is often used as a topping or side for various Mexican dishes such as tacos, grilled meat, or tortilla chips due to its refreshing, tangy, and spicy flavor profile. It differs from other salsas in that it is less liquid and more chunky, showcasing the fresh ingredients used.
Pico de Gallo
- 1 pint cherry or grape tomatoes, quartered
- 1 jalapeño or cherry bomb pepper, seeded and finely chopped
- 1/2 cup white onion, finely chopped
- 1/4 cup cilantro, chopped
- 1 Tbsp fresh lime juice
- Salt and pepper, to taste
- Place tomatoes, jalapeño, onion, and cilantro in a bowl.
- Add lime juice. Season to taste with salt and pepper. Gently toss until well mixed. Enjoy!