Pico de “Gonna Love It” – Pico de Gallo

Pico de Gallo Ingredients

First, I must say that I’m a fan of fresh pico de gallo. Smells great, looks great, taste great and  it’s healthy.  Have you ever wondered where the name came from?  Well, pico de gallo in Spanish means, literally a rooster’s beak. It is generally known as a fresh condiment made from chopped tomato, onion, and chiles (typically serranos or jalapeños).

Etymology

The chiles used to make the chile powder are red and beak-like, hence the name “Rooster’s Beak.” Another explanation is that the heat from the chile makes your tongue feel like it has been pecked by a rooster. Another plausible etymology: pico is derived from the verb “picar” which has two meanings: 1) to mince or chop, and 2) to bite or sting. “Gallo”, the Spanish for rooster, is a common euphemism for the macho male in Mexican culture. One frequent macho theme is that of taking pride in withstanding the hot (“picante”) chili pepper. This is all captured by an allusion to birdfeed (minced) to put hair on ones chest (gallo). *

Fresh Pico de Gallo

Recipe

 

Pico de “Gonna Love It” Gallo
Author: Ray
Prep time:
Cook time:
Total time:
Serves: 5
Ingredients
  • 5-6 Roma Tomatoes
  • 1/3 Cup Chopped Onion
  • 1/2 Cup Fresh Cilantro
  • 2 Jalapeño Chile Peppers (seed & mince)
  • 2 Clove of Garlic (mince)
  • Juice of 2 Limes
  • *Optional Salt & Pepper to taste
Instructions
  1. Use a large bowl
  2. Add all ingredients
  3. Mix throughly
  4. Ready to eat
Notes
Best if left in refrigerator 24 hours letting the flavors meld.

 

Usage

This can be used on a multitude of items such as chicken, on tortilla chips, taco’s, fajitas and as a garnish.  This list could go on for a long time but you get the idea. Oh yeah, and it’s great on grilled fish and fish tacos.

This recipe I have here is a pretty traditional and standard one.  Use fresh ingredients for best results it has been made like that for over 100 years with stellar results!

As always, enjoy and share!!!

-Ray

 

* Etymology taken from www.mexinsider.com

3 Comments

  • Ray March 11, 2013 at 12:42 am

    Well it’s official… my niece love this Pico de Gallo!

    Reply
  • oscar moreno March 12, 2013 at 10:20 pm

    I recommend to use fresh Chile de árbol (tree chili) instead of jalapeños, change a lot the flavor http://en.wikipedia.org/wiki/Chile_de_%C3%A1rbol

    Reply
    • Ray March 12, 2013 at 10:27 pm

      I’ll look for them Oscar, don’t believe I have had them before. Thanks for the comment!

      Reply

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