SALSA PICO DE GALO HOW TO

I like to mince the pepper pretty small so I don’t ever bite into a big chunk.Ĭilantro is next. For a mild salsa, remove the seeds and membrane. For a spicy salsa, leave the seeds and white membrane intact (that’s where all the chile pepper’s heat lives).

Next comes the chile pepper, you can use jalapeño or Serrano in this. To do it, cut the tomatoes in half and gently squeeze them out. For a salsa with less seeds and liquid at the bottom of the bowl, you can remove the seeds and excess liquid from the tomato (I usually skip this unless I have a particularly seedy tomato). I’ve shared the full pico de gallo recipe below, but here are some takeaways:Ĭhop tomatoes and onion into small pieces. Not only is this salsa delicious, it’s incredibly simple to make.

SALSA PICO DE GALO HOW TO

If you’re wondering what pico de gallo actually means, it translates to “rooster’s beak.” I’m not really sure why it’s called this and from a little research, there are a number of theories why, but for now, I’m just going to move on to making it 🙂 How to Make It In Texas, this fresh salsa is know as pico de gallo, but in Mexico, it’s known by a variety of other names including salsa Mexicano, salsa fresca, and salsa cruda. According to Rick Bayless (an American chef that’s devoted his career to Mexican cuisine), this kind of fresh tomato salsa is a condiment popular in every region of Mexico.

Pico de Gallo is a chopped relish-like salsa or sauce from Mexico that, in it’s most basic form combines ripe tomatoes, onion, jalapeño, cilantro, salt, and lime.

Salsa pico de galo