Fresh pico de gallo is a wonderful and healthy snack that can be eaten alone or served as a sauce with other dishes. Salsa in Spanish means sauce and pico de gallo is a type of sauce. However, the name really has nothing to do with what the food is as its direct translations means the “beak of the rooster”. Nonetheless, this chunky-style salsa has become a popular condiment.
The ingredients are simple: fresh tomatoes, red onion, jalapeño pepper, garlic, and cilantro. Each ingredient should be cut up in little pieces.
Use the tomatoes as a gage. From that, cut the onions to about 1/2 the size of the tomatoes. Unless you really like biting down on a large piece of onion, keep the pieces small for flavour. The jalapeño should be even smaller than the onion for the same reason.
You can then add a clove of minced garlic and fresh cilantro before tossing the ingredients in the dressing.
For the dressing, mix in 1/4 tsp of salt, a pinch of pepper, 1 Tbsp of olive oil and the juice of 1/2 a lime.
I prefer a bit more kick to my pico de gallo so I add a tsp of tabasco sauce. Another option if you like spice is to finely chop the whole jalapeño rather than using only 1/2. Serve with chips or on chicken or try out my version of a taco salad.
Pico de gallo
2 medium tomatoes
1 garlic clove (minced)
1/2 C cilantro (chopped)
1/4 C red onion
1/4 tsp salt
pinch of black pepper
1 tsp tabasco sauce
1/2 juice of lime
1 Tbsp olive oil
1. Dice tomatoes into small pieces.
2. Dice red onion to 1/2 the size of tomatoes.
3. Finely chop jalapeño.
4. Combine tomatoes, onion, jalapeño, cilantro and garlic.
5. Mix in salt and pepper.
6. Stir in olive oil, lime juice and tabasco.
Protein 1.7 g