• Glenn Wilson
    In Mexican cuisine, pico de gallo (lit. beak of rooster), also called salsa fresca or salsa cruda, is traditionally made from chopped tomato, onion, and cilantro, with lime juice mixed in.

    Pico de gallo can be used in much the same way as other Mexican liquid salsas, but since it contains less liquid, it can also be used as a main ingredient in dishes such as tacos and fajitas.

    The tomato-based variety is widely known as salsa picada (minced/chopped sauce). In Mexico it is normally called salsa mexicana (Mexican sauce). Because the colours of the red tomato, white onion, green chili and cilantro are reminiscent of the colours of the Mexican flag, it is also sometimes called salsa bandera (flag sauce).
    Wikipedia Pico de Gallo.

    Pico de gallo is so easy to make. You will need only five ingredients (six if you count the salt): ripe red tomatoes, white onion, jalapeño, cilantro, lime and salt. That’s it! ...

    Pico de gallo shares the same basic ingredients as traditional red salsa, but the preparation methods are different.

    Pico de gallo always uses raw, diced ingredients. It’s less wet, and it adds a wonderful chunky texture and substance to tacos and more. Salsa can call for roasted or stewed tomatoes, and is generally closer to a purée in texture.
    Cookie and Kate Classic Pico de Gallo.

    When it comes to Mexican salsas, it doesn’t get any more traditional or authentic than Pico de Gallo. ...

    Let’s talk about how we make a fresh, homemade pico de gallo. Much like guacamole, there are different ways to make it, but this one is fairly simple and just plain tasty. You can eat it right away after making it, but it gets better the longer you let it linger for the flavors to mingle.
    Chili Pepper Madness Fresh Pico de Gallo Recipe.

    More in the category Cooking.

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