In Mexican cuisine, Pico de gallo (Spanish for “rooster’s beak”) is a fresh condiment more like a salad made from chopped tomato, onion, and chilles (typically jalapeños). The chopped vegetables are then mixed and tossed with lime juice and salt.
I heard about this salad after coming to the United States. Being new to Mexican cuisine, I had imagined this to be something exotic, complicated and did not even venture to try out for a long time. But then turns out that it is a sample salad and is a Spanish name for our very own Tomato Onion salad. I enjoy saying the name as it sounds endearing and stylish J
This goes well with Tortilla chips or as a healthy accompaniment with Rotis/Chapathis.
- 1 medium onion
- 2-3 tomatoes (not overtly ripe ones)
- 2 jalapenos (green chillies)
- Handful of coriander leaves
- Juice of 1 lemon
- Deseed the tomatoes and chop into small pieces. Chop the onion into small pieces.
- Deseed the jalapenos and finely chop the coriander leaves.
- Mix all these together, add salt and lemon juice and mix well.