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Mexican Pico de Gallo Sauce


The second name for pico de gallo sauce in Mexican cuisine is salsa fresco, salsa fresca, which means “fresh sauce” and perfectly reflects its taste: spicy, light, refreshing. We already wrote about sauces, which are a mixture of crushed ingredients (for example, fennel sauce to fish or baked pepper salsa) - “pico de gallo” also belongs to this category. In order to cook it, you need to cut into cubes tomatoes, onions and chili and mix everything together with seasonings and lime juice.

In Mexican cuisine, rich in all kinds of varieties and varieties of chili peppers, for this sauce, as a rule, they use a variety of serrano, jalapeno or habanero. But it’s simpler with us, so you can take the usual chili that you will find in the store and use it. However, if you want to achieve authenticity, it is better to look for green pepper. Indeed, because of the combination of red, white and green, “pico de gallo” is also called “Mexican salsa”, or even “Bandera sauce” (“flag sauce”), because the combination of these colors resemble the colors of the Mexican state flag. It’s hard not to recall Margarita pizza and Caprese salad, a classic of Italian cuisine, and you won’t be admired by the Italians and Spaniards for their national culture, which is expressed so simply - through food.

If you like to experiment, then in addition to the basic ingredients, you can add something to the “pico de gallo” in addition to the standard base, such as shrimp, avocado, cucumber, vinegar or mango. It all depends on what you want to season and with what ingredients to combine.

The etymology of the main name of the sauce is curious, because from Spanish “pico de gallo” is translated as “rooster's beak”. Some researchers believe that he got his nickname for his appearance, similar to bird food. Others explain that they initially ate it, squeezing between the thumb and forefinger, folding them in the likeness of a rooster's beak. And some indigenous people of Mexico claim that the name was given to the sauce by serrano pepper, which in shape also resembles a rooster's beak.

Now let's get down to the recipe.

Tomatoes and onion cut into cubes. Chilli cut in half and peel the seeds (you can leave if you like everything hot-sharp). Chop finely chilli and cilantro. Combine all the ingredients in a bowl. Squeeze the juice lime, salt and pepper taste. Gently mix the sauce or just shake the bowl, if you prefer. Serve to the table!

This sauce is ideal for the tomato season, when you can choose the best and most delicious ingredients for it. It goes well with seafood and fish, especially those that are grilled, but you can also use its filling for burritos or tacos.

Ingredients for Mexican Pico de Gallo Sauce:

(tomato cream or any other meaty variety)

Hot red pepper

(if desired, you can take peppers of various degrees of severity - from chili peppers, Cayenne pepper, holopinho to very hot habaniero)

(Extra Virgin Olive Oil)

Time for preparing: 15 minutes

Servings Per Container: 6

Recipe "Mexican Pico de Gallo Sauce":

Red onion cut into a 5 mm cube. To do this, we cut the onion along in half - from the crown to the roots, make incisions (not completely) parallel to the flat side, then put on the flat side and make vertical cuts (not completely) with an interval of 5 mm. After that, cut across the vertical cuts and get cubes.

Put the red onion in a bowl. Add salt, sugar and lime juice. Mix and let stand. Salt and sugar draw juice from onions and compensate for bitterness

Finely chop the garlic and add to the onion

We make cruciform incisions on tomatoes - to remove the skin

Dip in boiling water for 1 - 2 minutes (so as not to cook tomatoes)

After that, immediately place in very cold water for 1 - 2 minutes, remove and remove the skin.

Remove the stems from the tomatoes and cut them into a 5 mm cube. To do this, first cut the tomatoes into 5 mm plates, then cut the plates into 5 mm bars and the bars, in turn, cut into cubes. It is very important not to make the cubes too large - 5 mm - great size

Finely chop the hot pepper and add to the tomatoes

Combine the contents of both bowls

Season with olive oil, mix and serve

Spicy salsa: tomato, sweet onion, chili serrano, lime, cilantro

Spicy salsa: tomato, sweet onion, chili serrano, lime, cilantro

Salsu Mexicans serve various dishes as dip (thick sauce): fajitas, enchiladas, tacos, beans, chicken, pork and beef.

Salsa "Pico de Gallo" one of the most burning-sharp. Imagine your eyes when a cock pecks at you! "Rooster's Beak" - this is exactly what the name of this sauce sounds like. I recommend to separately submit sour cream, all of a sudden, it will come in handy for someone! Only with sour cream you will be able to "drown out" the sharpness of chili. Maybe not for spiciness so called salsa, but the reason for this is cutting into a small cube, like bird food. Many Mexican dishes served with salsa are eaten by hand: close your thumb and forefinger. Looks like the beak of a huge cock?

Tomato salsa with avocado (Tomato Avocado Salsa) perfectly complements enchiladas with small juicy slices of tender chicken breast in a thick creamy sauce. Pineapple Salsa (Pineapple Salsa) will delight the most sophisticated and seeking to lose weight with its coolness. Tasty salsa (Salsa) with a spicy taste is suitable for meat and poultry dishes.

Fresh, rich, aromatic "Pico de Gallo" perfectly emphasizes the taste of beef. Braised beef ribs (Braised beef short ribs with pico de gallo - costilla de res con Pico de Gallo) in an sauce with anchovies and smoked chipotle, kumquats with salsa are worth a try.

Recipe steps

Finely chop the onion. Choose sweet white onions. Regular onions are not suitable for the preparation of this salsa without prior treatment with hot water. Cut the tomatoes into small cubes. Wash and chop the cilantro. Chile cleanse from seeds and partitions, finely chop

Proportions of onions, cilantro and tomatoes for this salsa According to the ingredients in the recipe, about half a glass.

Mix tomatoes, onions, cilantro, chili. Season with whole lime juice, black pepper and salt. Mix, but without fanaticism. Cover and refrigerate for 25-30 minutes. Do not replace lime with other citrus fruits. Lemon will give too strong acid and you will never get a fresh aroma.

We take the Salsa “Pico de Gallo” from the refrigerator, mix and serve in deep bowls (such as a bowl) to beef ribs (Braised beef short ribs - Costillas de Res) or other Mexican dishes. Enjoy your meal!

Step by step recipe with photos and videos

Pico de gallo - a refreshing spicy Mexican cuisine sauce made from fresh vegetables. The name of the dish in translation means “rooster's beak”, which, according to one version, is a hint of the pungent taste of the dish, and according to another legend, it was originally eaten with hands, grabbing slices of vegetables with pinches, while the folded fingers of the eater resembled in shape beak of a rooster.

The traditional composition of Pico de gallo sauce is rather modest in composition and includes only 5 basic ingredients: fresh tomatoes, onions, hot peppers, lime and fresh herbs. Vegetables and greens for the sauce are finely chopped and seasoned with lime juice, which piquantly sets off the taste of the remaining components and softens the sharpness of pepper. In modern versions of a dish, cooking is often made using a more colorful red onion, and in the classic version, white, so that the combination of colors in the appetizer (white, red, green) matches the colors of the Mexican flag. Garlic, avocado and various vegetables are also popular versions of the sauce.

At home, pico de gaillo dishes are served with almost any dish. The sauce is juicy, bright and spicy in taste and serves as an excellent side dish for fried fish or meat for dinner, stuffing for tacos or quesadillas for lunch, goes well with crispy corn chips and scrambled eggs for breakfast. Give it a try!

For cooking you will need such ingredients.

Finely chop the onion and peeled hot pepper.

Place slices of onion and pepper in a bowl. Add the juice of 1 small lime, mix everything thoroughly and let the mixture brew for 5 minutes.

Meanwhile, finely chop the tomatoes and coriander leaves (cilantro).

Connect all the components. Mix everything thoroughly, try the sauce and add salt to taste.

If desired, you can also add 1 chopped clove of garlic or a little more lime juice. Less traditional but popular additions are avocados, cucumbers and radishes.

Pico de gayo sauce is ready. Enjoy your meal.