Pico de gallo, also known as salsa Fresca ('fresh sauce), salsa Bandera (flag sauce) and salsa cruda (raw sauce) is a kind of Mexican salsa. It's generally made with diced tomato, onion, and serrano peppers (alternatives include jalapenos or habaneros), as well as salt, lime juice, and cilantro. Pico de gallo can be used in the same way as other liquid salsas from Mexico. It can also be used as a key ingredient in tacos and fajitas because it contains less liquid. Salsa picada is the name for the tomato-based variant. Salsa Mexicana ('Mexican sauce') is the name given to it in Mexico. Salsa Bandera ('flag sauce') is named for the colours of the red tomato, white onion, green chile, and cilantro, which are similar to the colours of the Mexican flag. Pico de gallo refers to a variety of salads (including fruit salads), salsas, and fillings made with tomato, tomatillo, avocado, orange, jicama, cucumber, papaya, or mild chilis in many parts of Mexico. The ingredients are mixed with lime juice and, if desired, hot sauce or chamoy, before being dusted with salty chilli powder. According to food writer Sharon Tyler Herbst, Pico de gallo ("rooster's beak") got its name because people used to eat it by squeezing bits between their thumb and forefinger. The main ingredients in pico de gallo are the same as in classic red salsa, but the preparation methods are different. Raw, diced ingredients are always used in pico de gallo. It's less liquidy, and it gives tacos and other dishes a nice chunky texture. Salsa can be made with roasted or stewed tomatoes and has a texture similar to that of a purée.
Here's how you can make Salsa Fresca aka Pico de gallo at home-
Ingredients
- 2 to 3 medium fresh chopped tomatoes
- 1/2 medium onion, chopped
- 2 serrano or 1 jalapeño pepper
- Lime juice
- 1/2 cup chopped cilantro
- Kosher salt and freshly ground black pepper to taste
- 1 pinch dried oregano or more to taste
- 1 pinch of ground cumin, or more to taste
Directions
- Chop the tomatoes, chilli peppers, and onions coarsely. Handle the chilli peppers with caution.
- In a chopper chop all the ingredients. Pulse only a few times, just until the ingredients are finely diced but not puréed. You can finely dice by hand if you don't have a chopper.
- In a serving bowl, mix all of the ingredients. Season to taste with salt and pepper. Add extra chopped tomato if the chillies make the salsa too fiery. If it's not hot enough, add a few chilli seeds or a little more crushed cumin.
- Serve with tortilla chips, tacos, burritos, tostadas, quesadillas, or pinto or black beans as a side dish. The salsa can be stored in the refrigerator for up to 5 days.
Tips
- Always taste fresh chilli peppers before adding them to a recipe! Some peppers are hotter than others, and you won't know which ones are which unless you try them.
- If you want the salsa to be a little spicier you can add liquid smoke to it.
