Receta de Pico de Gallo

This side dish is called Pico De Gallo, also known as “Fresh Tomato Salsa” by Chipotle fans (which I am).

Ingredients:

*Portions of the ingredients vary based on a person’s preference.

• Tomatoes
• Jalapeños
• Onion
• Lime
• Cilantro
• Avocado (optional)
• Salt

The process of making Pico de Gallo is very simple.

First, you want to dice up your tomatoes, jalapenos, and onion in addition to mincing up your cilantro. Next, you want to place those ingredients into a bowl and squeeze lime juice into the bowl. Afterward, you may add salt and stir these ingredients together. Optionally, you may also add diced-up avocado and add it into the mixture. Usually, Pico De Gallo does not include avocado but you may include it if you wish to do so.

You are free to let this salsa rest in the fridge so all ingredients can soak up each other’s flavors, but you can serve it right after you make it. It’s all about preference.

Pico de Gallo can be served in various ways. For example, Pico de Gallo pairs well with nachos, tortilla chips, tacos, enchiladas, burritos, quesadillas, and etc.

For the longest time, I never liked raw onions, tomatoes, or jalapenos. Even to this day, sometimes when I get food that has pickled jalapenos or raw onions in it, I tend to pick it out of my food as I just don’t like the sour and bitter taste. But something about Pico de Gallo, the way all those ingredients come together to form such a wonderful tasting salsa is something I will forever be grateful to my parents.

The first time my mother ever made Pico De Gallo I was confused. I was probably around 8-10 years old. I didn’t know what it was and why she was saying Pico de Gallo when cooking (Pico de Gallo translates to “rooster’s beak” in English). Turns out it was the name of the salsa she was making. When I saw it consisted of tomatoes, onion, and jalapenos, I was hesitant to try it. Afterward, the more and more I ate it, the more and more I learned to love it. Whenever my father made it, he would add avocado and avocado was another food I didn’t enjoy on its own. But with Pico de Gallo, I couldn’t even taste the avocado and I enjoyed the texture it gave the salsa.

My parents cook almost every meal for me and Mexican food is usually their preference. Both my parents immigrated from Mexico and I am beyond thankful they brought their love for Mexican food with them. They have taught me to try various types of foods and to never judge a dish based on its look or smell. Because of them, I have grown to have a healthy relationship with food and have learned to try new things even if I think I may not like them.