Pico de Gallo, a recipe of a side dish with just five ingredients. I repeat, five ingredients only to bring out the Italian cuisine. That’s a sign of an easy side dish to cook against the clock for hungry people at gatherings.
But before we show you how we throw this dish together, we want to show you some interesting information that we think you should see.
Why does it call Pico de Gallo?
Gallo means a rooster, and pico de gallo is the rooster’s beak. It shows that how we would eat the salad in the Mexican style looks similar to a rooster’s beak, pinching the thumb and forefingers.
But this is just a theory from Sharon Tyler Herbst, an American cookbook and culinary book author. Many native residents of the Sonoran Mexico region give yet another theory, which is that the dish is named so because of the beak-like shape of the serrano chili pepper. There are a lot of theories for sure, but in the end, what we should believe in is that this salad can’t go wrong with any Mexican themed feasts.
Although our recipe calls for bell peppers, you can use any kind of peppers you want. Make sure that it adds a decent amount of heat, and you’re good to go.
The difference between Pico de Gallo and salsa
I’ll save you some time looking for the information by telling you that Pico de Gallo also counts as a salsa. So what is a “salsa”? Here’s how Merriam-webster defines it:
“A usually spicy sauce of chopped tomatoes, onions, and peppers that is commonly served with Mexican food.”
So simply put, Pico de Gallo is one variety of the salsa family, unblended and uncooked. Both are tomato-based and perfect to pair with almost any Mexican dish. Fun fact, Pico de Gallo is also called salsa fresca or salsa cruda, which means “fresh salsa” or “uncooked salsa”. More names to use when at a Mexican restaurant!
Should I get store-bought Pico de Gallo instead of making one?
Almost anything nowadays can be made available in stores, but I would never get a store-bought version, for good reasons.
One, it takes just 5 ingredients. Cube them all and mix it all. So easy and takes no time at all.
Two, I can’t control what goes in the store-bought version, especially the salt. Sometimes I prefer the sodium to be as low as possible, sometimes I love my salad a bit salty. There are even times when I may want none of the serrano and just the bells so the kids could join.
Three, no plastic wasted. Most of the Pico de Gallo sold in supermarkets I see are contained in plastic cups. Since plastic waste has been an alarming issue, I don’t see a reason to further contribute to it.
Four, I prefer my food fresh, especially salads. You can’t judge how crunchy the veg cubes are just by the look from the outside of the container cup. I know how I angry I would be if I were to bring home a faulty product, so fresh products are always my first go-to.
Things to serve with Pico de Gallo
The salad brings freshness, crunchiness, tanginess, and a bit of heat. As a famous someone I forgot the name once said, a delicious meal should have all the food texture there is and the complimenting flavors. These are just a few Mexican examples we think of that should pairs super well with the fresh salsa:
- Tacos: crunchy taco shells and soft fish or meat filling dressed with creamy cheese topping. A bit of heat and freshness from Pico de Gallo is just what you need.
- Nachos: cut the creaminess of cheese with crunchy, tangy bites of tomato, lime and a bit of heat from the chili.
- Quesadillas: just like taco, what it’s missing is a fresh side salad to freshen up your palate.
- Guacamole: up your guacamole dipping game by stirring the salad into the dip! It should make a healthier dipping for chips while you enjoy your football match.
Pick your favorite Mexican creation and have a great evening!
Pico De Gallo Recipe
- 2 oz red onion chopped
- 4 oz white onion chopped
- 12 oz tomatoes chopped
- 2 tbsp lime juice
- 2 cloves garlic minced
- 1 oz jalapeno pepper minced
- 1 oz cilantro
- 1/8 tsp salt
- 1/4 tsp ground pepper
- 4 oz tortilla chips
- Dice the tomatoes, onions, garlic, and jalapeno pepper. Then put them in a bowl.
- Chop cilantro and add them in the bowl with tomatoes and onions.
- Add the juice, season with salt and ground pepper.
- Mix to combine. Serve with tortilla chips.