Pico de Gallo

            Who does not love Pico de Gallo? This dip or sauce, rates slightly higher than salsa for me. Pico, is a classic Mexican dip that adds the perfect amount of crunch, gives you fresh and healthy vegetables and is super low in calories. The flavor it packs is unbelievable. When we were younger and were taken out to eat, we requested Mexican food. My sister and I would pile up those free chips they set on the tables onto our plates, load it up with the pico de gallo and we would try to say that was our dinner. Of course, it failed. The chips were still scrumptious though.

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            You guys! I had just realized this morning that I have given you all so many tasty Mexican dishes, but not once have I ever given you my delicious version of Pico de Gallo! How did that happen? So let’s get to it and make your new number one flavor. There are only six ingredients that you need to make Pico de Gallo, Very simple directions and not difficult at all.

            If you are not a fan of cilantro, you can cut the amount in half or more. Remember there are plenty of ways that you can change your Pico de Gallo. You can add avocado chunks, remove the tomato and add in Mango.

You could mix it up and add pineapple chunks or make it really special by draining and adding ½ cup of corn to the mix. I know a couple who add corn and also some black beans to it. This is what they prefer instead of salsa or Pico de Gallo classic. Do not be afraid to experiment, you may find a flavor that is super yummy to share with all of us.

Frequently Asked Questions:

            Why is Pico de Gallo different from Salsa?

The ingredients are basically the same. The method in which it is made is what makes it different. All we do is dice the vegetables, we do not need to mash any.

            Are there any variations?

There are literally hundreds of variations. One thing to remember is that the tomato is actually a fruit. This means that you can eliminate the tomato for a different fruit if you wanted.

            What does Pico de Gallo mean?

Here is the odd part that no one is able to explain. The words actually mean ‘beak of the rooster’. Nothing guaranteed here, but it is thought that is because people used to pinch it between their fingers to eat it, and it made them think of a rooster beak. Sounds ridiculous to me.

What do you need to make Pico de Gallo

            1 small onion, diced finely

            1 medium serrano or jalapeno pepper, ribs and stem, seeds removed

            4 large tomatoes, chopped small

            ¼ cup lime juice

            ¾ tsp fine sea salt

            ½ cup finely chopped cilantro

How to make Pico de Gallo

FIRST STEP:

Wash all vegetables.

Remove the stems, seeds and ribs, as needed

SECOND STEP:

Chop the vegetables into a small dice

a)

b)

c)

d)

THIRD STEP:

Stir in the cilantro, salt and lime juice

a)

b)

FOURTH STEP:

Cover and let sit in the refrigerator for 15 minutes to chill and marinate together.

Serve!

Enjoy!

YUM!

Pico de Gallo

Pico de Gallo

Yield: 8
Prep Time: 10 minutes
Total Time: 10 minutes

Ingredients

  • 1 small onion, diced finely
  • 1 medium serrano or jalapeno pepper, ribs and stem, seeds removed
  • 4 large tomatoes, chopped small
  • ¼ cup lime juice
  • ¾ tsp fine sea salt
  • ½ cup finely chopped cilantro

Instructions

FIRST STEP:

Wash all vegetables.

Remove the stems, seeds and ribs, as needed

SECOND STEP:

Chop the vegetables into a small dice

THIRD STEP:

Stir in the cilantro, salt and lime juice

FOURTH STEP:

Cover and let sit in the refrigerator for 15 minutes to chill and marinate together.

Enjoy!

Nutrition Information:
Serving Size: 1
Amount Per Serving: Calories: 80Total Fat: 22gSaturated Fat: 12gTrans Fat: 10gCholesterol: 140mgSodium: 28mgCarbohydrates: 120gSugar: 14gProtein: 12g