Saturday, June 28, 2008

Pico de Gallo

Pico de gallo. It's been a while since high school Spanish class, but that translates to "rooster's beak" doesn't it? How the heck did it get that name? I don't see the resemblance at all. With my "ants crawling on a tree" dish, the noodles are tree branches and the pieces of ground meat are ants. That makes sense. This one, who knows...

Regardless of the name, I love pico de gallo. It's so fresh and tasty, I could eat it all by itself. I served it with tortilla chips this time, but really it goes well with any mexican dish.

- Tomatoes (diced)
- Red onions (diced finely)
- Cilantro
- Lime juice
- Salt
- Pepper

Mix everything together and let it sit for a bit so that the flavors can infuse each other.


That Girl said...

I prefer pico to all other forms of salsa, there's just something so fresh and refreshing about it.

What's Cookin Chicago said...

Such a classic recipe! Thanks for posting and you can event submit this to the Fruit Frenzy blogging event I'm hosting (and maybe win the giveaway prize too!) Details in my blog :)