Pico de Gallo

Pico de Gallo Recipe - Fresh Mexican Salsa with Tomatoes and Peppers

Region / culture: Mexico | Preparation time: 15 minutes | Servings: 4-6

Introduction

Pico de Gallo, also known as salsa fresca, is a fresh and vibrant Mexican condiment made with diced tomatoes, onions, jalapeno peppers, cilantro, and lime juice. This versatile topping can be used in a variety of dishes, from tacos and burritos to grilled meats and seafood.

History

Pico de Gallo has its origins in Mexico, where it has been a staple in Mexican cuisine for centuries. The name "Pico de Gallo" translates to "rooster's beak" in Spanish, which is said to refer to the way the ingredients are chopped into small, bite-sized pieces.

Ingredients

2 tomatoes, sliced
2 green bell peppers
1 (8 oz (227 g)) package of monterey jack cheese
1 (8 oz (227 g)) package of cheddar cheese (optional)
0.5 onion
2 jalapeno peppers
1 serrano pepper (optional)
1 bunch of cilantro
2 lemons, juiced

How to prepare

For the Cheddar cheese, use extra, medium, or mild sharpness according to preference.
If you want the recipe to be really spicy, use Serrano pepper.
You can use either bottled lemon juice or fresh lemon juice.
Finely chop all ingredients except cilantro (do not use a blender).
Mix the ingredients together.
Then add the lemon juice to the mixture.
Stir the ingredients until they are evenly mixed.
Finally, chop the cilantro into small pieces and stir them into the mixture.
Store the mixture in the refrigerator.
It will keep for several days.

Variations

Add diced avocado or mango for a sweet and creamy twist.
Mix in black beans or corn for added texture and flavor.
Experiment with different types of peppers, such as habanero or poblano, for a unique heat level.

Cooking Tips & Tricks

For a milder flavor, remove the seeds and membranes from the jalapeno peppers before chopping.

- Adjust the amount of cilantro and lime juice to suit your taste preferences.

- For a more intense flavor, let the Pico de Gallo sit in the refrigerator for a few hours before serving.

Serving Suggestions

Serve Pico de Gallo as a topping for tacos, burritos, grilled meats, or seafood. It can also be enjoyed as a dip with tortilla chips.

Cooking Techniques

The key to making a great Pico de Gallo is to finely chop all the ingredients by hand, rather than using a food processor. This ensures a chunky and fresh texture.

Ingredient Substitutions

If you don't have fresh tomatoes, you can use canned diced tomatoes instead. You can also substitute lemon juice for lime juice.

Make Ahead Tips

Pico de Gallo can be made ahead of time and stored in the refrigerator for up to 3 days. Just be sure to stir it well before serving.

Presentation Ideas

Serve Pico de Gallo in a colorful bowl or on a platter garnished with extra cilantro leaves. You can also sprinkle some crumbled queso fresco on top for added flavor.

Pairing Recommendations

Pico de Gallo pairs well with dishes such as grilled chicken, fish tacos, or carne asada. It also complements Mexican rice and beans.

Storage and Reheating Instructions

Store leftover Pico de Gallo in an airtight container in the refrigerator. It is best enjoyed fresh, but you can reheat it slightly in the microwave if desired.

Nutrition Information

Calories per serving

Each serving of Pico de Gallo contains approximately 20 calories.

Carbohydrates

Pico de Gallo is low in carbohydrates, with approximately 3 grams per serving.

Fats

Pico de Gallo is a low-fat condiment, with less than 1 gram of fat per serving.

Proteins

Pico de Gallo is a protein-free condiment.

Vitamins and minerals

Pico de Gallo is rich in vitamin C, thanks to the tomatoes and lime juice. It also contains vitamin A from the tomatoes and cilantro.

Alergens

Pico de Gallo is free of common allergens such as gluten, dairy, nuts, and soy.

Summary

Pico de Gallo is a low-calorie, low-fat condiment that is rich in vitamin C and other essential nutrients.

Summary

Pico de Gallo is a simple and flavorful condiment that adds a burst of freshness to any dish. With its bright colors and zesty flavors, it is sure to become a favorite in your kitchen.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a hot summer day, and I was visiting my friend Maria in Mexico. We had spent the morning exploring the local market, sampling exotic fruits and spices, when Maria's abuela invited us back to her house for lunch.

As soon as we walked into the kitchen, the intoxicating scent of fresh tomatoes, onions, and cilantro filled the air. Maria's abuela, a tiny woman with twinkling eyes and a mischievous smile, was busy chopping and dicing, her hands moving with the precision of a seasoned cook.

"Come here, niñas," she called to us, motioning for us to join her at the counter. "I am going to teach you how to make pico de gallo."

I had never heard of pico de gallo before, but as I watched Maria's abuela work her magic with the ingredients, I knew I was in for a treat. She explained that pico de gallo was a traditional Mexican salsa made with fresh tomatoes, onions, cilantro, and lime juice. It was simple, but the flavors were bold and vibrant, a perfect accompaniment to any meal.

As Maria's abuela guided us through the recipe, she shared stories of her own childhood in Mexico, where she had learned to cook from her own abuela. She spoke of the importance of using fresh, high-quality ingredients, and of the love and care that went into preparing each dish.

I was entranced by her tales, and by the time we sat down to eat, I felt as though I had been transported to another time and place. The pico de gallo was a revelation - tangy, spicy, and refreshing all at once. I couldn't get enough of it, and I knew that I had to learn how to make it for myself.

After I returned home, I set about recreating the pico de gallo recipe that Maria's abuela had taught me. I gathered the ingredients - ripe tomatoes, crisp onions, fragrant cilantro, and tart lime juice - and set to work, chopping and dicing with the same precision and care that I had seen in Mexico.

As the familiar scents filled my kitchen, I felt a sense of connection to Maria's abuela and to the rich culinary traditions of Mexico. I thought of all the recipes I had learned over the years, from my own grandmother and from friends and neighbors, and I realized that each one was a thread in the tapestry of my own culinary journey.

I made the pico de gallo again and again, tweaking the proportions of the ingredients until I found the perfect balance of flavors. I served it at family gatherings and dinner parties, always with a sense of pride and satisfaction. And each time I did, I thought of Maria's abuela and the warm summer day when she had first shared her recipe with me.

Now, as I stand in my kitchen, chopping tomatoes and onions for a fresh batch of pico de gallo, I feel grateful for the lessons I have learned from the women who came before me. Their recipes are more than just instructions for cooking - they are a link to the past, a way of preserving memories and traditions for future generations.

And so, as I take a bite of the tangy, spicy salsa that I have made with my own hands, I savor not just the flavors, but the stories and experiences that have shaped me as a cook and as a person. For in the simple act of making pico de gallo, I am reminded of the power of food to connect us to our roots and to nourish both body and soul.