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Pico de gallo (Spanish:[ˈpikoðeˈɣaʝo];lit. 'rooster's beak'), also calledsalsa fresca ('fresh sauce'),salsa bandera ('flag sauce'), andsalsa cruda ('raw sauce'), is a type ofsalsa commonly used inMexican cuisine. It is traditionally made from choppedtomato,onion, andserrano peppers (jalapeños orhabaneros may be used as alternatives), with salt, lime juice, andcilantro.
Pico de gallo can be used in much the same way as Mexican liquid salsas. Because it contains less liquid, it also can be used as a main ingredient in dishes such astacos andfajitas.
The tomato-based variety is widely known assalsa picada ('minced/choppedsauce'). In Mexico it is normally calledsalsa mexicana ('Mexican sauce'). Because the colors of the red tomato, white onion, and green chili and cilantro are reminiscent of the colors of theMexican flag, it is also calledsalsa bandera ('flag sauce').
In many regions of Mexico the termpico de gallo describes any of a variety ofsalads (includingfruit salads),salsa, orfillings made withtomato,tomatillo,avocado,orange,jícama, cucumber,papaya, or mild chilis. The ingredients are tossed in lime juice and optionally with eitherhot sauce orchamoy, then sprinkled with a saltychili powder.
Many native residents of theSonoran Mexico region explain that the salsa is thus named because theserrano pepper resembles a rooster's beak in shape.[1] According tofood writerSharon Tyler Herbst,[2]pico de gallo ('rooster's beak') is named thus because originally people ate it by pinching pieces between thethumb andforefinger. In their bookAuthentic Mexican: Regional Cooking from the Heart of Mexico,Rick Bayless andDeann Groen speculate that the name might allude to thebird-feed—like texture and appearance of the mince.[3]
Pico de Gallo at the Wikibooks Cookbook subproject
