Pico de Gallo translates literally to “rooster’s beak” in Spanish. It also goes by other names, such as salsa fresca or yummy deliciousness. This recipe is very easy to follow and is just in time for Cinco de Mayo.
When I think about Pico de Gallo, I think firm tomatoes combined with a crunch of onion, a tang of citrus and a hit of salt. My mouth is now watering. That doesn’t mean that the other ingredients don’t matter, they do and they are essential to the overall flavor of the salsa.
A discussion about tomatoes, chiles, onions and lemon. The type and ripeness of tomatoes is a personal preference. I prefer Roma and I like them to be on the firm side.
Others prefer on the vine tomatoes that are very ripe and squishy and that is okay. Try out different types and ripeness levels to see what you like.
Most people put jalapeños or some other green chile into their pico. I put in chili powder. Again, this is a personal preference, partially to do with convenience.
I prefer white onion in my Pico de Gallo. Others prefer yellow or red onion. Once again, you can try out different kinds to see what your taste buds enjoy the most.
Why do I use lemon juice instead of lime juice?
I have tried making my Pico de Gallo with lime juice and I find it to be too harsh of an acidity but when I use lemon juice, my tastebuds want more and more which is a good thing. Maybe your tastebuds prefer lime juice to lemon juice, experiment and see what happens.
Try using this recipe in my Seven Layer Dip!
4 Roma tomatoes
Half a white onion
2 tablespoon chopped cilantro
1 clove chopped garlic
Juice from one lemon
1 teaspoon cumin
½ teaspoon chili powder
1 teaspoon salt
1 teaspoon ground pepper
Dice the tomatoes and place into a mixing bowl.
Add diced onion, garlic and cilantro.
Add the lemon juice, salt, ground pepper, chili powder and cumin. Mix well.
Refrigerate at least an hour. If I you can, letting it marinate until the next day yields an even better Pico de Gallo.