Pico de Gallo
Published by Harvard Common Press
In northern Mexico, this kind of fresh relish would be known usually as salsa méxicana or salsa cruda. Ours is a Texas version, perfect paired with fajitas, so we stick with the Lone Star name, pico de gallo.
Technique Tip: To brighten the dish in late summer, substitute small yellow tomatoes for a couple of the reds, or mix red and green jalapeños.
The term pico de gallo is a linguistic mystery, which is probably the real reason we prefer it as a name. Literally, it means “rooster’s beak,” a translation that makes little metaphorical sense. The most common explanations claim that the chiles in the salsa resemble bird beaks or that the mixture is chopped almost as fine as chicken feed.
Total Timeunder 1 hour
Make Ahead RecipeYes
Recipe Courseside dish
Dietary Considerationside dish
Taste and Texturecrunchy, herby, hot & spicy, juicy, light, tangy, tart
Type of DishCondiments, salsa
- 1 pound small tomatoes, preferably Roma or Italian plum, chopped
- 4 to 5 fresh jalapeno, minced
- 3 green onions, sliced
- ¼ cup chopped white onion
- ¼ cup chopped fresh cilantro
- Juice of ½ lime
- Salt to taste
Mix all the ingredients together in a bowl. Refrigerate for at least 30 minutes.
Serve chilled, as an accompaniment to meat and cheese dishes. Pico de gallo is best the day it’s made.
1995 Cheryl Alters Jamison