Preparing a classic: Pico de Gallo!


Each region in Mexico has it’s own unique twist on the pico de gallo salsa, but it always includes coarsely chopped fresh vegetables 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 salsa can accompany anything from simple tortilla chips to a variety of mouth-watering Mexican dishes, such as carne asada (grilled steak), quesadillas, molletes (the Mexican Version of bruschetta), beans, guacamole and basically anything else.

Pico de gallo can be savory, made with onion, tomatoes, chiles, cilantro, and lime juice, or sweet, made with fruit like strawberries, mangoes, oranges, pineapple, honeydew melon or watermelon.

It’s quick and easy to prepare. And no store-bought salsa can 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 Jalapeño chiles, 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 it spicy like I do, use Habanero 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. Pineapple salsa made with Habanero chili is one of my favorites.

Posted by Lindsay

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