a classic in the mexican cuisine
Literally speaking, Pico de Gallo means “beak cock,” I’m not sure about why is called like that but the story I’ve heard is that it looks like when a Cock is beating its food. In Mexico, the people who have a henhouse would feed the cocks with leftovers, so Cocks and Chickens would have to make little pieces of whatever a family had for a meal the day before. Leftovers usually include vegetables, tortillas, and rice which Cocks (Gallo in Spanish) would bite with their beak (pico in Spanish) to form little pieces that can be swallowed. That is the basic principle of doing this Salsa, you just cut all the ingredients in small pieces, mix them and you have a salsa pico de gallo which means beak of cock.
The essential components of Salsa Pico de Gallo are tomato, onion, serrano or jalapeño chili, coriander, and Garlic. However, different regions would have their style and add other ingredients like Mango, Piña or even Seafood if you are on the coast side.
Most of the times you will find tortilla chips and this salsa on the table of restaurants so that you have something to fight the munchies while waiting for your food, so it works great as a healthy snack. Pico de Gallo is also a delicious complement for any taco, quesadilla or torta (the Mexican cousin of sandwich) and it is a must if you have molletes for breakfast or dinner.
The original recipe is with white onions, but you may also use shallots, just like I did in this recipe.
Glutenfrei Laktosefrei Milcheiweisfrei Vegan Vegetarisch
Foto Credits: Freddy S on Facebookhttp://www.striking-distance.com/
- Chop the tomatoes in small dices.
- Press or mince the garlic.
- Mince Onion and Serrano Chili Pepper.
- Finely chop the coriander.
- Add all ingredients into a bowl and combine.
- Season with lemon juice, Salt and Pepper.