«

»

Pico de Gallo – Salsa Fresca

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.

Pico de Gallo - Salsa Fresca
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).
Ingredients
  • 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
Instructions
  1. Place 1 cup cold water and 2 ice cubes in a medium bowl.
  2. Add onion; stir, then discard ice; drain well.
  3. Transfer to a medium bowl. Add tomatoes, coriander, and jalapeño, if desired.
  4. Season with salt and pepper, to taste
Notes
Sliced spring onions and chopped garlic can also be added.

Comments and Feedback

Be the First to Comment!

Notify of
avatar
 
smilegrinwinkmrgreenneutraltwistedarrowshockunamusedcooleviloopsrazzrollcryeeklolmadsadexclamationquestionideahmmbegwhewchucklesillyenvyshutmouthapplausewhat-is-thatwell-donewant-a-tasteparty-animal
wpDiscuz
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
OR
ARE YOU READY? GET IT NOW!
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
OR
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.
TrophyWin a copy of "From The Source - Mexico"
Your Entries
0
Total Entries
7
Days Left
36
Mexico's best local cooks - from street food stalls, family-run haciendas and haute-cuisine restaurants - reveal their culinary passions, along with such classic regional recipes as marinated pork tacos, hot lime soup and Oaxacan hot chocolate

Enter the sweepstake to win a copy of this fantastic cookbook.
remaining