Pico de Gallo

This easy Pico de Gallo recipe is a classic for good reasons. It goes well with everything!

Unlike salsa, which can take a lot of different variations, the ingredients in Pico de Gallo don't really vary from recipe to recipe and are always fresh. While traditional salsa has a thinner consistency with more liquid. With each chopped ingredients distinctively visible, Pico de Gallo is chunky.

Why is it called "Pico de Gallo"?

In Spanish it means, "rooster's beak". Because originally, people ate it by pinching pieces between the thumb and forefinger.

In Mexico it is normally called Salsa Mexicana (Mexican sauce). Because the colors of the red tomato, white in the onion, and green cilantro are reminiscent of the colors of the Mexican flag, it is also called Salsa Bandera (flag sauce). I never would have known that had I not done a little research for this blog. I'm really glad I did. I will always see their flag now we I enjoy Pico de Gallo lol It is quite vibrant.

Pico de Gallo

Ingredients

• 2 Tomatoes - Diced

• 2 Clove of Garlic - Chopped / minced

• 1 Whole Squeezed Lime

• 1/2 cup Chopped Cilantro

• 1/4 cup Finely Chopped Onion

• Salt & Pepper to Taste

• Jalapeños (optional)

Instructions

1. Chop / Dice tomato, garlic clove, onion and cilantro

2. Add chopped / diced ingredients to a small mixing bowl and squeeze a whole lime into mixture

3. Add chopped / diced ingredients to a small mixing bowl and squeeze a whole lime into mixture

Sometimes, if I don't have any salsa I will mix up some good Pico for my Baked Corn Tortilla Chips. 

Pico de Gallo is a complimenting addition to many meals. Here are a few of my favorite.

1. Guacamole 

2. Fish, shrimp or ANY tacos!

3. Burrito 

4. Quesadillas

5. Baked Corn Tortilla Chips and Pico instead of salsa

6. Top your favorite protein with some delicious Pico de Gallo