Each region inhas it’s own unique twist on the pico de gallo , but it always includes coarsely chopped fresh or fruit. Some say the name, which means “rooster beak”, comes from the fact that the Serrano chili peper bears a striking resemble to a rooster’s beak. Others say it’s due to the fact that you pinch your thumb and forefinger together holding the ingredients while your chopping. In any event, this delicious can accompany anything from simple tortilla chips to a variety of mouth-watering Mexican , such as (grilled steak), quesadillas, molletes (the Mexican Version of bruschetta), , and basically anything else.
Pico de gallo can be savory, made with onion, tomatoes,, cilantro, and lime juice, or sweet, made with fruit like , mangoes, oranges, pineapple, honeydew melon or watermelon.
It’s quick and easy to prepare. And no store-boughtcan compare with fresh, homemade pico de gallo!.
5-6 Roma tomatoes, chopped
1 Small onion, chopped
1/2 Cup fresh cilantro, chopped
2 Serrano or, seeded and minced
1 Clove garlic, minced
2 Tbsp. freshly squeezed lime juice
Salt and peper to taste.
Simply combine all ingredients and mix well. let stand for at least 1 hour, or even overnight in the fridge. Remember, the longer the better. The flavors really get a chance to permeate throughout.
As an option, throw in some chopped avocado or jicama during preparation. And if you like itlike I do, use pepers (including seeds) instead of Serranos or Jalapeños!.
For sweet salsas, simply replace the tomatoes with fresh fruit. You can add a little freshly squeezed orange or pineapple juice as well. Pineapplemade with chili is one of my favorites.
Posted by Lindsay