Pico de gallo ('rooster’s beak'), also called salsa fresca ('fresh sauce'), salsa cruda ('raw sauce'), salsa picada ('minced/chopped sauce'), salsa mexicana ('Mexican sauce'), and salsa bandera ('flag sauce'), because the colors of the ingredients are reminiscent of the Mexican flag. Pico de Gallo ia type of salsa commonly used in Mexican cuisine and is traditionally made from chopped tomato, onion, and serrano peppers (jalapeños or habaneros may be used as alternatives), with salt, lime juice, and cilantro.
Course Condiment
Cuisine Mexican
Keyword Culinary 1
Ingredients
6plum tomatoesseeded and finely chopped
½yellow onionfinely chopped
¼cupcilantrostems removed, finely chopped
2jalapeno peppersseeded, ribbed, and brunoise
1clovegarlicminced fine
Juice from ½ lime
½teaspoonsalt
½teaspoonblack pepper
½teaspoongarlic powder
Pinchcayenne
Instructions
Gently fold all ingredients together, being careful not to crush tomatoes.
Allow to refrigerate at least 2 hours and no more than 24 hours.