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Pico de Gallo

 
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NOTES and TIPS:
Pico de Gallo means rooster's beak. It got it's name, so they say, from the size of the diced up vegetables.

STEP #1

Ingredients: ripe tomato, onion, cilantro, lime juice, chili serrano (or chili jalapeno).

Wash the ingredients well, especially the cilantro.

Ingredients for Pico de Gallo

STEP #2

Dice the tomato as shown.

The general size of the pieces is important--not too big and not to small is the secret. Too small is mushy, and too big just doesn't feel as good as it's being eaten.

Dicing tomatoes for Pico de Gallo

STEP #3

Dice the onion and drop it in.

Note that the pieces are a little smaller than the tomato pieces.

Dicing onion

STEP #4

Dice the chili and drop it in.

Notice that the chili is diced even finer than the onion.

Dicing chili peppers

STEP #5

Dice the cilantro and add it to the mix.

dicing cilantro

STEP #6

Squeeze in plenty of lime juice. (Lemon juice is okay.)

Adding lime juice

STEP #7

Add salt to taste. A little more than half a teaspoon is a good place to start.

Adding salt

STEP #8

Stir it up, and enjoy!

Pico de Gallo ready to serve



Red Salsas and Green Salsas and the chip and dip favorite, Pico de Gallo, are part of Mexican Cooking in Veracruz, Mexico as part of The Language Immersion School's Spanish Immersion.

Red Salsa,      Green Salsa,      Spanish Immersion,      Veracruz, Mexico