Mexico / Salad
Pico de Gallo
Pico de Gallo has two meanings in Mexican cuisine. The most familiar to North Americans is a fresh, tomato-based salad. It is what North Americans usually mean when talking about 'ensalada' or 'tomato ensalada'. This ensalada is never cooked. The second meaning, more common in some regions of Mexico, is a spice mixture including salt and dried chiles, which is served over fresh fruit, often with lime juice. If one is unfamiliar with the regional origin of a recipe including pico de gallo, context may be the only way to determine which meaning is intended, though for US-Mexican dishes the uncooked salsa meaning will almost always be correct.
Ingredients
- tomato, fresh; seeded; chopped2 cup
- onion, white or yellow; chopped1/2 cup
- coriander, chopped cilantro2 tbsp
- salt1/2 tsp
- lime juice, freshly squeezed2 tsp
- black pepper, ground1 tsp
- jalapeno, or other chiles; stemmed; seeded; minced1 1/2 tbsp
- garlic, small; minced1 clove
- hot sauce, to taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Wash vegetables and cilantro.
Combine vegetables, mixing well.
Add salt, pepper, chiles, lime juice, and garlic.
Add hot sauce as desired.
Let stand 30 minutes to allow flavors to meld.
