In Mexico, the term pico de gallo (in Spanish, literally: “rooster’s beak”) refers to a mixture of diced tomatoes, onions and jalapeño peppers. Other ingredients can also be added, such as shrimp, avocado, lime juice or cider vinegar, chopped fresh cilantro, cucumber, radishes, or firm fruit like mango.
Do you like pico de gallo as much as I do? It’s a classic Mexican tomato sauce that adds fresh, healthy, low-calorie flavor to almost any Mexican meal.
When I was young, I piled pico de gallo on tortilla chips at our nearby Mexican restaurant and called it dinner (refill, please). I didn’t fully appreciate the wonders of pico de gallo, until my family traveled to Mexico one summer while I was in college.
We stayed at the all you can eat resort which means you can eat unlimited pico de gallo. The pico de gallo was so fresh and totally irresistible that I piled it on every meal. egg! Tortilla! Bean! Spaghetti, even! why not?
°1 green pepper
°1 red onion
Rinse and cut the tomatoes into cubes after deseeding them. Peel and chop the red onion.
Wash the bell pepper and chilli then chop them. Squeeze the lime and collect about 2 tablespoons of juice.
Combine the diced tomato, pepper, chilli and onion in a salad bowl, salt, sprinkle with lemon juice and serve chilled.