Pico de Gallo means “rooster’s beak” in Spanish, which refers to the way one would pick up the pieces of salsa with one’s fingers, like a rooster eating corn with its beak.
This wonderful, healthy, Mexican condiment makes a great dip for chips, and is a great addition to fajitas and other main dishes.
Pico de Gallo Salsa
2 medium tomatoes, peeled and finely chopped
2 tablespoons finely chopped onion
2 tablespoons snipped cilantro
1 serrano pepper, finely chopped
a dash of sugar
In a medium mixing bowl, stir together chopped tomatoes, onion, cilantro, serrano pepper, and sugar. Cover and chill for several hours or overnight, stirring occasionally.
Store, tightly covered, in refrigerator up to 3 days. Use as a dip for chips or a topper for main dishes. Makes 1 1/4 cups.
Nutritional values: 1/4 cup – 14.2 cal, 0.6g protein, 3.1g carb, 0.1g fat, 0g cholesterol, 3g sodium, 0.8g fiber, 130mg potassium, 92.6mg calcium
This recipe comes from Better Homes and Gardens: Cooking Mexican.