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Pico de gallo From Wikipedia, the free encyclopedia

In Mexican cuisine, pico de gallo (Spanish pronunciation: ['piko ðe '?a?o], rooster's beak), also called salsa fresca, is a fresh, uncooked condiment made from chopped tomato, onion, and sometimes chilis (typically jalapeños or serranos). Other ingredients may also be added, such as lemon or lime juice, fresh cilantro (coriander leaf), cucumber, radish or other fresh firm pulpy fruit such as mango.

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

In some regions of Mexico, a fruit salad (watermelon, orange, jícama, cucumber and sometimes melon and papaya) tossed in lime juice and hot sauce or chamoy and sprinkled with a salty chili powder is also known as pico de gallo; it is a popular snack and usually sold outside schools, while the tomato-based condiment is better known as salsa picada, which means minced or chopped sauce, salsa bandera or salsa mexicana, because the colors red (tomato), white (onion), and green (chili) are the colors of the Mexican flag.

Ingredients

* 1 medium tomato, diced
* 1 onion, finely chopped
* 1/2 fresh jalapeno pepper, seeded and chopped
* 2 sprigs fresh cilantro, finely chopped
* 1 green onion, finely chopped
* 1/2 teaspoon garlic powder
* 1/8 teaspoon salt
* 1/8 teaspoon pepper

Directions

1. In a medium bowl, combine tomato, onion, jalapeno pepper (to taste,) cilantro and green onion. Season with garlic powder, salt and pepper. Stir until evenly distributed. Refrigerate for 30 minutes.