Salsa mexicana
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Pico de gallo

Pico de gallo (Spanish for "rooster's beak") is the term generally referring to a fresh condiment made from chopped tomato, onion, and chiles (typically jalapeños or serranos). Other ingredients may also be added, such as limon juice (or lemon ), fresh cilantro (leaf of coriander), avocado, cucumber, or radish. In some regions of Mexico, a fruit salad tossed in lime juice and sprinkled with a salty Chile powder is also known as pico de gallo, while the tomato-based condiment is better known as salsa picada, which means minced or chopped sauce, or salsa mexicana, because the colors red (tomato), white (onion), and green (chile) are the colors of the Mexican flag.

Pico de gallo can be used in much the same way as Mexican salsas or Indian chutneys, but since it is less liquid, it can also be used as a main ingredient in dishes such as tacos and fajitas.

Etymology

One of the sources for the name "rooster's beak" could be the beak-like shape and the red color of the chilis used to make it^{citation needed}. Another possibility is that the heat from the chili makes one's tongue feel as if it has been pecked by a rooster^{citation needed}. According to ^[1], it is so called because originally it was eaten with the thumb and forefinger, and retrieving and eating the condiment resembled the actions of a pecking rooster.

Another plausible etymology is that pico is derived from the verb picar which has two meanings: 1) to mince or chop, and 2) to bite or sting. The rooster, gallo in Spanish, is a common metaphor for the macho male in Mexican culture. One frequent macho theme is that of taking pride in withstanding the heat (picante) of chilies.

A problem with these theories is they assume the use of hot chilies. In many regions of Mexico the term "pico de gallo" refers to any of a variety of salads, condiments or fillings made with sweet fruits, tomatoes, tomatillos, or mild chilies, not necessarily with hot chilies or any chilies at all. Thus, the name could be a simple allusion to the bird feed-like (minced) texture and appearance of the sauce.

See also

• Salsa (sauce)

Footnotes

External links

Wikibooks Cookbook has an article on

Pico de Gallo

• Making Great Pico de Gallo Article