Pico de gallo is a type of salsa that is served fresh and chunky and has a funny name. Pico de gallo literally translates to “beak of rooster” and was probably called that because people would pinch it up in their fingers – beak like – to eat it. You couldn’t do that with most salsa because that would be a runny mess! That’s what makes pico de gallo different – it’s chunky rather than runny.
At veggie fun kitchen we are all about taking the short-cuts. Fresh pico de gallo from the deli is one I don’t mind taking…if I can find it. One day when I went to buy my pico de gallo, the offerings were old and wilted…yuck. Luckily this is one easy to make “salsa”!
I use pico de gallo on my Loaded Nachos and my Nacho Potatoes. Again, if you can find it super fresh at the deli, just buy it and save yourself the time – though this actually pulls together in less than 15 minutes!
Start with four Roma Tomatoes. You must de-seed before you dice, otherwise your pico de gallo will be watery, thin, and seedy. My trick to easily de-seed is to cut the tomato into fourths and then I can just reach in and scoop out the seeds with my fingers.
After de-seeding, further cut the fourths into strips and then you can easily dice to the perfect size.
The other ingredients are chopped onion, cilantro, jalapeño, lime juice and salt. It’s that easy!
I have an ingredient confession to make that makes my life even easier. Would you believe I don’t juice my limes? I just use bottled lime juice. This way, I always have it handy in the fridge. No running out to get limes. If you want to juice your limes then go ahead. I think that by the time the flavors are all together, one can’t really tell the difference.
Another little note about how we like it in my family…my family does not like the heat of jalapeño peppers. I like the taste though, so I work around that by using the “tamed” jalapeños in the jar. Feel free to use full-strength and fresh though if you’d like.
Toss it all together and what you do get?
Delicious! Go ahead and pinch it in your beak now lol!
Pico de Gallo
- 4 roma tomatoes de-seeded and diced
- 1 cup white onion diced (about 1/3 large onion)
- 1/4 cup jalapeno deveined, de-seeded, diced
- 3/4 cup cilantro chopped
- 1/4 cup lime juice (about 2)
- 1/2 teaspoon salt
- Take the seeds out of the tomatoes and jalapeños and dice all vegetables.
- Mix together with salt and lime juice.
- Use as topping for Mexican dishes or scoop onto tortilla chips. Cover and refrigerate leftovers for up to one week.