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The Salsa Pico de Gallo is a sauce prepared with fresh ingredients and is very easy to prepare at home. It’s free of any vegetable and animal fat which makes it perfect for a diet or for vegetarians and vegans. Salsa Pico de Gallo it’s the Mexican sauce for nachos par excellence, it’s found in all Mexican restaurants and is also used in various typical dishes such as in our Shrimp Tacos or as an accompaniment. Its name, Pico de Gallo, literally means cock beak but is also called Salsa Bandera. Or flag sauce, because the ingredients that make it up are the same as the Mexican flag.
How to Make Pico de Gallo
To prepare an excellent sauce, the tomatoes must be ripe. Choose Piccadilly, Datterini or Cluster Tomatoes, which have a firm pulp. The onion can be either white or red, this choice is subjective, as is the quantity of the chilli pepper. Measure it according to your personal tastes or omit it if you don’t like spicy. Coriander is an ingredient with a particular flavor. Therefore this too is to be dosed as desired, but don’t replace it with parsley, because the result will be completely different.
For example, I like it a lot and I use it a lot but the other members of my family prefer a more moderate use. Given the amount of tomatoes, this sauce will surely release liquid. If you want to use it in dishes such as tacos, tortillasor nachos, I recommend you take it with a fork so as not to also take the juices. Otherwise soak the tortillas or nachos, making them soft and fragile. In addition to being a Mexican salsa for tortillas, you can accompany it with grilled meat or even better with fish.
The Origin of the Name of the Pico de Gallo Sauce
At the origin of the name of this Mexican sauce there are really many theories. Many think it takes its name from the fact that in dipping nachos in the sauce, one goes to replicate the pecking of the rooster when he eats. Another theory says that its name is given by the fact that the vegetables used are cut into small cubes more or less the same size as the birdseed for poultry. Finally, others think that it takes this name because of the shape of the Serrano pepper that resembles the shape of a beak.
The original sauce involves the use of tomatoes, red or white onion, lime juice, salt, fresh coriander and serrano pepper but Jalapeno or a combination of them is often used. Obviously, each family has its own pico de gallo recipe. In some of Mexico the Habanero pepper is used, much spicier than the Serrano or Jalapeno. There is a variant that even includes fruit!
Salsa Pico de Gallo
- 1 kg Tomatoes
- 250 g White Onion or red
- 20 g Jalapeno Peppers decrease or omit, fresh or in a jar
- 40 g Lime
- to taste Salt
- 2 bunch Coriander
- Wash the tomatoes and coriander. Chop the coriander, the onion and the chili pepper. Cut the tomatoes into small cubes and combine all the ingredients in a container.
- Season everything with lime and salt. Keep in the fridge.