Really quick before the new episodes start up tomorrow! Here’s how to make pico de gallo! “Pico de gallo” translates from Spanish to “beak of the rooster” and theories on that name mostly all revolve around the sharpness of a rooster’s beak being analogous to the spicy pop of pico de gallo. It’s a very simple chopped condiment, not quite a salsa, perhaps more similar in texture and use to a chutney.
The genius behind it is that it literally goes well with any meats, fishes, savory appetizers, quesadillas, burritos, and even makes a good pasta sauce in a pinch.
Shove it into a gordita with meat, beans, or cheese.
Add it to queso to make queso especial (especially especial if you add some guacamole too).
Throw it on a taco salad.
Bring it to a potluck with a bag of chips.
Put it on burgers.
Top any kind of taco with it. Seriously, the options are many and nearly endless.Print
Pico de Gallo Recipe
A fresh, chopped salsa
- Prep Time: 5 mins
- Total Time: 5 mins
- Yield: 2 cups
- Cuisine: Mexican
- 1 cup diced tomato
- 1/2 cup diced onion
- 1 clove garlic, minced
- 1 jalapeno or serrano pepper, minced (and seeded for less heat)
- 1/4 cup chopped cilantro
- 1 lime, juiced (about 2 tablespoons)
- salt (maybe 1/4-1/2 teaspoon)
- Mix it all together.
- Eat it now or let it chill for up to 2 hours. It’s best served the same day it’s made.
While it’s tempting, for me at least, to just hack up your tomatoes and onions willy-nilly, you’ll get a better pico del gallo if you take the time to finely dice them. A smaller, more even cut makes a pico that stays better on a chip or in a taco. Like so: