What does Pico De Gallo mean? Pico De Gallo, actually means roosters beak! It is named this because a long time ago people used to eat it by pinching little bits between their fingers. Thus making their hands look like a birds beak…. ridiculous but true. A more apt name would probably be salsa fresca and people do call it that too, but I’ve always known it as Pico de gallo.
What does Sencillo mean? Sencillo means simple and this is as simple as it gets. There are lots of variations and preferences to this dish but the basic is easy and has been a go to snack, side, and occasionally meal for me for the past 10+ years. Suffice to say, I love it.
What is the difference between pico de gallo and salsa? Pico is fresh. You chop, dice, mix, and done. Salsa often includes some simmering of vegetables to create a sauce that the chunks sit in. Often when I think of salsa, I think of something with an almost entirely liquid consistency. Pico, in opposition has little liquid since it is mostly chunky.
How do you make your pico de gallo? I do have a few tips I would like to share:
- Use firm tomatoes. Not under-ripe, but firm. If they are soft, the texture is totally disappointing.
- Do not seed your tomatoes. That little bit of liquid helps meld flavors
- There is Pico de Gallo seasoning out there and it’s wonderful! I found it with the authentic Mexican veggies at Winco. I’m betting you can also find it at authentic Mexican grocery stores.
- Use equal parts onion and tomato. If they look like they are at a 1:1 ratio, that is the sweet spot in my opinion.
- Yellow onions, not white! White are too sharp, go mellow with yellow.
- You can hand chop everything but a food processor is way easier. There are a few tricks to using the processor and not ending up with liquid:
- First, don’t over fill the processor. Only fill about 2/3rd full. This means you’ll probably won’t be able to just do one round and be done.
- Tomatoes and cilantro together, onions and jalapenos together. Soft with soft, hard with hard
- Practice the art of pulsing. Pulse a few times, check, and then pulse again if needed.
- 4-6 tomatoes
- 1 small yellow onion
- 1 bunch cilantro
- 1/2 jalapeno seeded
- 4 oz can diced green chilis
- 1/2 juice of lime
- 1 dash pico de gallo seasoning
- 1 dash salt
Dice tomatoes, onion, jalapeno, and cilantro.
Add to a bowl with diced green chilis and season with lime, pico de gallo seasoning, and salt.
Toss and chill for 30 minutes.