Updated: Aug 31
Pico de Gallo (Salsa Fresca)
Reflecting the colors of the Mexican flag, Pico de Gallo is also known as Salsa Fresca (fresh salsa), Salsa Cruda (raw salsa) or Salsa Huevona (lazy salsa). This is a fresh, easy to make classic salsa that most people who have ever eaten Mexican cuisine will be familiar with. Pico de Gallo is translated as “peck of the rooster” which may refer to the spicy “peck” of flavor from the jalapeno or serrano chiles. Another possible origin is that this salsa is eaten by “pecking” at it with a tortilla between the thumb and forefinger, mimicking the peck of a rooster’s beak. Whatever the story and however you eat it, you will love this fresh, chunky accompaniment to your Cinco de Mayo menu or any day of the year!
Ingredients: 10 Roma tomatoes
4 small white onions 4 jalapeno peppers 5 garlic cloves, minced
¼ cup lime juice (about 3 limes)
2 cups cilantro, chopped
Seed and dice the tomatoes and place in a large bowl (optional - place tomatoes in a strainer to drain excess liquid).
Dice the onions and add them to the bowl (you may not need all 4 onions so add them one at a time and check the volume).
Seed the jalapenos and remove the membrane (USE GLOVES FOR THIS!) then dice finely and add to the bowl. Mince the garlic and add to the rest of the ingredients.
Pour lime juice over the vegetables, season with salt and pepper to taste and mix well. You may need to add more lime juice. Just prior to serving mix in chopped cilantro, starting with one cup and adding more to taste, until desired consistency and flavor is reached.
Transfer to a serving bowl and serve immediately.