Pico de Gallo, a chopped salsa, is certainly at its best with garden fresh vegetables. But fresh from the store ingredients work well too. I like to add cabbage and cucumbers, making it a cross between salsa and salad. It’s perfect for scooping up with chips, pairs nicely with our favorite Mexican foods such as enchiladas and taquitos and makes a great topping to a bowl of beans or chili.
Pico de Gallo literally means Rooster’s Beak. There are speculations as to why it’s called by that name. But one thing is for certain: There is a lot of chopping, and you will want a sharp knife to do the job with precision and ease. You don’t want to mash or mangle the vegetables…or wear out your patience!
It’s rare that I make enough for leftovers, no matter how much I make, but it will keep in the refrigerator for a few days. Adjust what vegetables you add or leave out according to your tastes and what you have available. Adjust the amount you use of each ingredient according to how much Pico you want to make. Just for the record, I have never made this little of an amount of Pico!
Pico de Gallo
Ingredients
Method
- Finely chop, slice and dice cabbage, cucumber (remove any large seeds), tomato, red onion and jalapeño to similar sizes. Add cilantro, fresh lime juice, a sprinkle of salt and cumin if using. Stir everything together. Taste for seasoning and adjust accordingly.
