This is probably one of the best know salsa / salads from Mexico, but if you are just starting out learning to cook Mexican cuisine, it is a recipe that you need to learn. This is a very traditional recipe for this salsa, but when I make it, I like to give it my own twist by adding ingredients like grilled pineapple, mango, orange segments or black beans. Pico de Gallo can be served on or with all kinds of dishes, and only becomes more versatile after a few quick tweaks.
Pico de Gallo literally translated means “beak of the rooster,” because of the way you pick it up with your fingers. If you’ve ever had a true Mexican taco, you know what I’m talking about…if you haven’t, you need to find out!
Enjoy this recipe, and be sure to let me know how you used it, and what you changed to put your own spin on this Mexican street food classic.
Pico de Gallo
Makes about 3 Cups
2 Each, Tomatoes, ¼” Dice
½ Each, Red Onion, ¼” Dice
2 Each, Jalapenos, Seeds and Veins Removed, ¼” Dice
2 Tbs., Cilantro, Finely Chopped
1 Each, Lime, Juiced
To Taste, Kosher Salt
To Taste, Freshly Ground Black Pepper
- Combine all ingredients in a mixing bowl, mix well