Pico de Gayo

Votes: 2

Time: 1 hour 10 min.
Complexity: easily
Servings: 4

Pico de gallo, a Mexican culinary staple, can be used as a topping for chili, like other salsa-like sauces. However, due to its lower liquid content, it's also suitable as a topping for dishes like tacos or fajitas. Notably, the vibrant colors of this sauce (red, white, and green) resemble the Mexican flag. The name pico de gallo translates as "rooster's beak." One theory suggests this originated from the fact that people originally ate the sauce by scooping it between their thumb and forefinger.

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Recipe:

In a medium bowl, combine 4 diced plum tomatoes, 2 tablespoons chopped cilantro, 1/2 finely chopped red onion, 1 minced garlic clove, 1 minced jalapeño, the juice of 1 lime, 1 teaspoon fresh celery juice (optional), 1/2 teaspoon sea salt, and a few grinds of black pepper. Mix well. Cover and refrigerate for 1 hour to 3 days to allow the flavors to meld. Drain any excess liquid before serving. Serve alongside other chili dipping sauces.

Recipes with similar ingredients: plum tomatoes, jalapeno pepper, red onion, pico de gallo sauce, cilantro

Categories:

recipe / Sauces / Dips / Sauces for fast food / Mexican cuisine / Guy Fieri

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