I’m sure a lot of people who read this blog already have their own favorite pico de gallo recipes, but I’m here to remind you that it’s that time of year — time to mix those tomatoes, onions, and peppers together and feast on the splendor!
But why is it called pico de gallo? As I thought about making this post, I wondered why rooster, or “gallo”, was in the name of this salsa. Googling it results in a number of possible explanations — perhaps it is because the chopped red of the tomatoes looks like a rooster’s beak (pico can mean “beak” or “spicy”), or maybe it’s because your tongue feels intense like a rooster pecked on it if you’re eating a spicy version, or maybe the way that farmers pick the ingredients with thumb and forefinger resembles a rooster pecking. Regardless of why the name was chosen, this is a classic summer dish, and this is the best time of year to make it!
Here’s the recipe that I used today:
Pico de Gallo
-6 homegrown tomatoes
-2 (fairly giant) cloves of garlic
-a green bell pepper
-a small-medium size yellow onion
-and you’ll probably want to add cilantro, although I didn’t have any today and it was still delicious!
-(many people also add hot pepper or chile, although I opted for a mild version this time)
And we also picked up some corn at the farmers’ market yesterday — why not add that, too?
The result? A delicious side dish with dinner! And everything but the lemon juice was local and fresh from yesterday’s farmers’ market!
What’s your favorite pico de gallo recipe?
We do it with tomatoes, green onions, garlic, salt, lime juice and big huge handfuls of fresh cilantro. I could put it on anything! Especially when all of the ingredients are super fresh. I never thought of adding corn but I could see how that would add some nice flavor. I’ll have to try it.
Never heard salsa called this before. My salsa is made from tomatoes, spring onions, peppers and a nice dressing.
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