It has many names. Pico de Gallo. Salsa Fresca. Salsa Mexicana. I’ve even heard some restaurants call it “mild salsa”. Hey, it’s flexible. Like my wife, it will answer to almost anything.
We actually just had this conversation yesterday. Her name has an extra “E” in it: Asheley. Do you see it? So naturally, she always gets the question, “Do you pronounce it Ashley or Ash-e-ley?” And her answer is always indifferent. Either way. It doesn’t matter. You can call me whatever. I avoid this conundrum all together and affectionally just call her hun. It’s easier that way.
So feel free to call this popular Mexican condiment whatever you wish. I just wouldn’t recommend “hun”. That would be weird.
I know pico de gallo is barely a “recipe”. I’m with you.
But I do think there is a general misconception that sometimes results in a subpar finished product. I know because it used to happen to me… all the time.
I always thought pico de gallo was all about the tomatoes, with a supporting cast of a tiny bit of onion, jalapeño, cilantro, and lime. And my pico de gallo was always totally lame.
(And disclaimer: Some people don’t add lime, but I like lime. So I add it. And that’s that.)
But then I read somewhere that pico de gallo is not all about the tomato. All the ingredients should be on equal footing, all sharing the spotlight. And pico de gallo victory was mine.
Of course it’s great with a big bowl of tortilla chips. I’m always a fan of chips and dip. You already know that. But pico de gallo is also the perfect condiment for burritos, tacos, fajitas, nachos, and the like.
You’ll see I’ll be adding it to the burrito bowl I’m bringing to you within the next day or two 🙂Print