Pico de Gallo (a.k.a. salsa fresca) is a type of fresh salsa found in Mexican cuisine. It is simply one of the easiest recipes you can imagine and one of the most versatile as it can be used as an ingredient or as a topping in so many other recipes. I typically make a fresh bowl of pico de gallo every two days.

Translated into English, the Spanish phrase “pico de gallo” literally means “rooster’s beak” and is sometimes called salsa bandera or flag sauce, because it features all the colors of the Mexican flag (red tomatoes, green peppers and cilantro, and white onions) Traditional ingredients include tomatoes, onions, serrano peppers, cilantro, and sometimes lime juice although I seldom use lime juice except when I’m making guacamole.

While most Mexican hot sauces are cooked, Pico de Gallo is a fresh or raw salsa, great on tacos, tostadas or in burritos. Equally at home as a topping on Mexican rice or refried beans, an essential ingredient on top of nachos, and when mixed with avocado you have guacamole.

I will also use pico de gallo on top of a salad or when I’m making Greek food such as gyro’s or falafel. While prepared pico de gallo can last for several days in the fridge you can always use up any extra Pico by making Huevos a la Mexicana, sautéed pico de gallo mixed into scrambled eggs.

As for the ingredients, since the pico is best fresh, only make what you can eat in a day or two. Following the video you will see that I only use one roma tomato and to this I will add one serrano pepper with the seeds and veins removed. To keep everything in proportion I will then add one slice of minced onion, about two tablespoons. Then chopped cilantro, again about two tablespoons and finally two to three pinches of salt. You can always adjust the amount of onion or cilantro to your tastes and of course double or triple the recipe to make more. 

INGREDIENTS

1-2 Roma tomatoes, diced.                                                                      1 Serrano chili, remove seeds and veins, and then cut into strips and dice finely.                                                                                          1 slice of White onion, finely diced, about 1 or 2 tablespoons.          2-3 tablespoons cilantro diced                                                                Salt to taste, about 1/4 teaspoon.                                                          1 tablespoon olive oil (optional)  

PREPARATION

 Combine all ingredients in a bowl, mix and serve.