In Mexican cuisine, pico de gallo (literally rooster’s beak), also called salsa fresca, is a fresh, uncooked salad made from chopped tomato, white onion, and chillies (generally jalapeños, serranos or habaneros). Other ingredients may also be added, such as shrimp, Vienna sausage or squid, avocado, key lime juice, lime juice or apple cider vinegar, fresh coriander leaves, cucumber, radish or firm fruit such as mango. It is generally eaten with tortilla chips.
Pico de gallo can be used in much the same way as other salsas, Kenyan kachumbari, or Indian chutneys, but since it contains less liquid, it can also be used as a main ingredient in dishes such as tacos and fajitas.
The tomato-based variety is widely known as salsa picada (minced/chopped sauce). In Mexico it is sometimes called salsa mexicana (Mexican sauce). Because the colours of the red tomato, white onion, green chilli are reminiscent of the colours of the Mexican flag, it is also sometimes called salsa bandera (flag sauce).
In many regions of Mexico the term refers to any of a variety of salads (including fruit salads), salsa, or fillings made with tomato, tomatillo, avocado, melon, orange, jícama, cucumber, papaya, or mild chillies. The ingredients are tossed in lime juice and either hot sauce or Chamoy, then sprinkled with a salty chilli powder.
- ½ medium red or white onion, diced
- 2 cups diced fresh tomatoes
- ¼ cup chopped fresh coriander
- 1 tablespoon minced jalapeño (optional)
- Kosher salt and black pepper
- Place 1 cup cold water and 2 ice cubes in a medium bowl.
- Add onion; stir, then discard ice; drain well.
- Transfer to a medium bowl. Add tomatoes, coriander, and jalapeño, if desired.
- Season with salt and pepper, to taste