What can I say about Pico de Gallo? This is the epitome of Mexican salsa here. It literally translates to "Rooster's Beak", so if you hear someone talking about Rooster's Beak Salsa, you know you have Pico de Gallo. It's a simple blend of chopped and minced ingredients, and the name has come to refer to many different types or versions of Mexican salsa. Like guacamole, there are different ways to make it, but this one is fairly simple and just plain tasty. You can eat it right away after making it, but it gets better the longer you let it linger for the flavors to mingle.
A quick tip: Try using a food processor for the mincing. It can save you time and will keep all of the ingredients consistent. Just don't overprocess them, as they can become squishy. You want the end product to be firm. Keep Pico de Gallo on hand as a simple salsa that you can serve with chips, but we like it for tossing onto dishes, like the classic Huevos Rancheros, which I just made this morning and hope to get that post up soon.
Pico de Gallo
- 1 pound vine ripened tomatoes
- 2 jalapeno peppers
- 1 small onion
- 3 cloves garlic
- 1 packed cup cilantro, cleaned and stemmed
- Juice from 1 lime
- 1 teaspoon cumin
- Salt and pepper to taste
- Dice the tomatoes and place them into a large mixing bowl.
- Stem the jalapeno peppers and finely mince them. Add them to the bowl.
- Mince the onion, garlic and cilantro. Into the bowl they go.
- Add lime juice, cumin, and salt and pepper to taste.
- Mix well.
- Cover and let the flavor mingle for a good hour or so, though you can serve it right away if you're in a hurry.