Pico de Gallo

photo credit: Sassy Sampler via photopin cc

photo credit: Sassy Sampler via photopin cc

This is one quick and easy to make chunky salsa that goes well with beef, chicken, fish or pork – or even on it’s own.  There have been many a summer evening where my hubby and I have made dinner out of corn chips and a big bowl of pico de gallo.

Pico de Gallo when translated means “Rooster’s Beak” or “Peckings of the Rooster”.  Really, if you left the ingredients in front of a rooster they would end up looking like the salsa but not as tasty :).

Pico de Gallo Recipe:

3 medium tomatoes, diced (I like juicy ones)

1 small onion, diced

1 garlic clove, minced

1 jalapeño pepper, diced

1/2 a bunch of cilantro, chopped fine

juice from 1/2 a lime

salt to taste

Dice and chop the ingredients as indicated.  Put all together in a bowl, squeeze the lime juice over the top, season with salt and mix evenly.  This can be consumed immediately or allowed to marinate in the refrigerator for 15 to 30 minutes before serving.  It is typically best to consume it the day it is made as the salt and lime will continue to macerate the ingredients the longer it sits.

As peppers may differ in their level of heat you can add more or less to suit your taste.  Typically, the smaller and more thin the jalapeño the hotter it is.  To reduce the heat you can always remove the seeds and the pith, but please wear rubber gloves when you do this because the capsicum in the pepper will still get on your hands and can burn you later.  Hand washing isn’t always a successful method of removal.

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