Pico de Gallo

Pico is something I like to have a big batch of so I can use it with different recipes.  It goes great on top of grilled chicken breast aka ‘pollo a la plancha’, it’s good on tacos, burritos,etc.

I even like it on my omelette with a big spoonful of guacamole!  It’s also an awesome snack in the middle of a hot afternoon with chips and a Corona.  Or if you are in Guatemala it might be a Gallo (their national beer).

The term Pico de Gallo actually translates to ‘Roosters Beak’, weirdly enough, and refers to how the spices in the salsa gives the same feeling as a fighting rooster biting your tongue.  That seems to be the most popular explanation but I have yet to ask a local what it means….

I realize this is hardly a recipe and is ridiculously simple to make but it’s also one of those things that I sort of forgot existed before I came down to Central America, so I wanted to share it here as a reminder that it’s Awesome!

 

 

 

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My Pico de Gallo
Print Recipe
Servings Prep Time
about 4 cups 15 minutes
Passive Time
2-3 hours
Servings Prep Time
about 4 cups 15 minutes
Passive Time
2-3 hours
My Pico de Gallo
Print Recipe
Servings Prep Time
about 4 cups 15 minutes
Passive Time
2-3 hours
Servings Prep Time
about 4 cups 15 minutes
Passive Time
2-3 hours
Ingredients
Servings: 4 cups
Instructions
  1. Mix all the ingredients together in a large mixing bowl. Let sit for a few hours to allow flavours to blend in.
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