Prep Time: 10 mins Total Time: 15 mins Yields: 2 cups
Pico de Gallo is named in this way because of the size of the diced ingredients, close in shape to bird-feed. Another theory popular in Mexico tells that the vegetable pieces have to be as little as cut by a rooster’ beak, and spicy as like a peck on the tongue!
Finally, another tale maintains the Idea the name deduces the name from the shape of the Serrano peppers, similar to a rooster beak.
Ingredients: Resource from mylatinatable.com
5 Roma tomatoes, diced
1/2 cup red onion, diced
1/2 cup fresh cilantro, chopped
1 small jalapeño pepper, veins and seeds removed, diced
1 - 2 teaspoons lime juice, to taste
salt, to taste
Preparation:
Combine tomatoes, onion, cilantro and jalapeño in a bowl.
Season with salt and add lime juice to taste.
Top on your favorite Mexican food, or serve with chips.
Pico de Gallo is best eaten fresh, within 12 hours of making it. Store in the fridge.