Pico de Gallo, also known as “Salsa Fresca” or “Salsa Cruda,” is a staple of Mexican cuisine that embodies simplicity and vibrant flavor. Made from just a handful of fresh ingredients, this chunky, raw salsa is not only easy to prepare but also incredibly versatile. Whether served as a topping for tacos, a dip for tortilla chips, or a zesty accompaniment to grilled meats, Pico de Gallo adds a burst of freshness to any dish.
In this article, we’ll explore the origins of Pico de Gallo, the essential ingredients, and a step-by-step guide to making this delightful recipe at home.
What is Pico de Gallo?
Translated as “rooster’s beak,” Pico de Gallo got its name from the way it was traditionally eaten—pinched between the fingers, much like a rooster pecks at food. Unlike traditional blended salsas, Pico de Gallo has a chunky texture, making it more of a salad than a sauce. The flavor profile is fresh, tangy, and mildly spicy, thanks to the perfect balance of ripe tomatoes, onions, cilantro, lime juice, and chili.
Ingredients for Traditional Pico de Gallo
To create an authentic Pico de Gallo, you’ll need the following ingredients:
- 5 ripe Roma tomatoes (or any fresh, firm tomatoes)
- 1 medium white onion (finely diced)
- 1-2 jalapeño peppers (or serrano peppers for extra heat, seeded if desired)
- 1/2 cup fresh cilantro leaves (chopped)
- Juice of 1-2 limes (to taste)
- Salt to taste
INSTRUCTIONS:
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