Homemade Pico de Gallo Salsa
One of the easiest summer cookout and BBQ dishes to throw together is a big bowl of Pico de Gallo. Whether it’s scooped up with crunchy, salty tortilla chips or spooned on top of a juicy burger, Pico is the perfect pick.
Aimee Seavey
You can jazz it up however you want, but basic Pico de Gallo starts with just 6 ingredients — tomatoes, onions, jalapeno, cilantro, lime juice, and sea salt. You can adjust the level of heat or cilantro to suit your taste, swap out the jalapeno for a serrano chile, or add some diced fresh pineapple for extra sweetness.
Aime Seavey
Fresh Pico de Gallo is best eaten the day it’s made, but I don’t think you’ll have a problem watching it disappear.
Aimee Seavey
Homemade Pico de Gallo Salsa Recipe Links
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I loved eating this in Tx with just about anything;eggs,corn chips,chicken,avocados you name it. UMH !!!!!!!!!!!!!!!!!!
I never thought to ask and as I was of a generation where ya took “French” in high school, the article made me wonder its ‘meaning’ is – from Wikipedia: As originally it was eaten with the thumb and forefinger, and retrieving and eating the condiment resembled the actions of a pecking rooster, it designates the ‘beak of the rooster’!
(‘Nee’ a Lowellian, out New Mexico way, e.g. itsatrip.org )