Pico de Gallo
|July 31, 2012||Posted by Vianney under Appetizers, Chiles, Mexican, Salsas & Dips|
Pico de Gallo
I have been eating pico de gallo for as long as I can remember. A heavy dose on my bowl of piping frijoles de olla, over a plate of enchiladas, with my morning eggs or on a plate of carne guisada this salsa fresca is a childhood favorite.
Pico de gallo means beak of the rooster
A fresh salsa made from tomatoes, onions, cilantro, serranos and a splash of lime juice pico de gallo is widely popular here in Texas. Some home cooks use diced canned tomatoes in their pico de gallo, but this makes it too watery for my taste. Other use jalapenos in their pico de gallo I use Serrano since I enjoy a bit more heat. Feel free to remove the seeds for less heat.
- 4 medium tomatoes, diced
- 1 small onion, diced
- 1/4 cup cilantro, chopped
- 2 jalapenos, diced (remove seeds for less heat)
- 1 lime, juiced
- Salt and fresh pepper to taste
- Combine all the ingredients, season with salt and pepper to taste.
- Place in fridge until ready to serve.
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