Pico de Gallo Salsa


About Pico de Gallo:


In Mexican cuisine, pico de gallo , literally rooster's beak, also called salsa fresca, is a fresh, uncooked condiment made from chopped tomato, white onion, and chilis (typically jalapeños or serranos). Other ingredients may also be added, such as shrimp, avocado, lime juice or apple cider vinegar, fresh cilantro (coriander leaf),cucumber, radish or firm fruit such as mango.
Pico de gallo can be used in much the same way as other salsas, Kenyan kachumbari, or Indian chutneys, but since it contains less liquid, it can also be used as a main ingredient in dishes such as tacos and fajitas.
The tomato-based variety is widely known as salsa picada (minced/chopped sauce). In Mexico it is sometimes called salsa mexicana (Mexican sauce). Because the colors of the red tomato, white onion, green chili are reminiscent of the colors of theMexican flag, it is also sometimes called salsa bandera (flag sauce).
In many regions of Mexico the term refers to any of a variety of salads (including fruit salads), salsa, or fillings made withtomato, tomatillo, avocado, melon, orange, jícama, cucumber, papaya, or mild chilis. The ingredients are tossed in lime juice and either hot sauce or chamoy, then sprinkled with a salty chili powder.
Serves 4-6


Ingredients:

2 Plum Tomatoes, chopped
3 Thin Scallions, Trimmed and finely minced
1 Jalapeno, seeded and finely chopped
4 Tbsp of Chopped Fresh Cilantro
Juice of One Fresh Lime
Salt and Pepper, to taste

Method:


1) Toss all ingredients into a bowl and let it sit for about 20 minutes before serving so that all the flavors can blend together well.

2) Serve with some tortilla chips and enjoy!