I bet you didn’t know that “Pico de gallo” literally translates as “beak of a rooster”! Okay, maybe a few of you did know. No matter how strange the name may seem, pico de gallo is yummy and refreshing. I can’t believe I forgot to mention that it was included in my Mexican Feast! It’s very easy to make, and there are many recipes out there for this stuff.
A basic, traditional pico de gallo just involves cutting up roma tomatoes, green onions (or regular onions for the non-traditional version; I used the latter because I was out of the green stuff), serrano (or jalapeño) peppers, and lime juice.
I made a very small version for this feast, so I only needed one serrano, one lime, and two roma tomatoes. I had some onions already cut up in the refrigerator, so I just grabbed a small handful. Many people take the seeds out of their tomatoes before placing them into the salsa, but I really don’t care if they’re there or not. Make this stuff with fresh ingredients; it’s the only way. 🙂