Last revised: 25-Apr-08 21:23
Those that know how I cook, know that I make everything with minimally processed fresh, whole ingredients. One of our favorite things to eat with chicken, that fits that bill, is pico de gallo (PEEK-oh, dé-guy'-oh).
Pico de gallo (Spanish for "rooster's beak"), is the term generally used when referring to a fresh condiment made from chopped tomato, onion, and chilies (typically Serrano's or jalapeņos). Other ingredients may also be added to the salsa, such as lime juice (or lemon), fresh cilantro (leaf of coriander), avocado, cucumber, or radish. In some regions of Mexico, a fruit salad tossed in lime juice and sprinkled with a salty chili powder is also known as pico de gallo, while fresh salsa is better known as salsa picada, which means minced or chopped sauce, or salsa Mexicana, because the colors red (tomato), white (onion), and green (chili) are the colors of the Mexican flag.
Why this fiery and flavorful salsa should be so named is a mystery. Pico de Gallo shares many of the ingredients found in most other salsas, the principal difference being is that the ingredients are fresh and finely chopped. This recipe makes about enough to serve 6-10.
Chop tomatoes into 1/4 - 1/2 inch cubes.
Chop onion, not too fine.
Seed, sliver, and cross-cut slivered peppers. Make 'em smaller if they're hotter, larger if not.
Wash and chop the cilantro moderately coarsely. Amount varies with size of bunch and desire for that flavor. I usually use about 1/2 a bunch.
Combine ingredients and allow to sit at least an hour to allow the flavors to blend and the onions to lose their edge. Serve the same day.
The recipe given above is the base recipe. We always add the optional items, since that's how we like it.