Ready in 15 minutes
Makes 3 cups
Pico de gallo holds a beloved spot in Mexican cuisine, intriguingly named ‘beak of rooster’. This moniker sparks curiosity, with some suggesting it originates from the traditional way of enjoying this chunky salsa – pinching a morsel between the thumb and fingers, mimicking a rooster’s beak. Known for its vibrant freshness, pico de gallo is also referred to as salsa fresca (fresh sauce), salsa picada (chopped sauce), or salsa cruda (raw sauce). In its homeland, it’s celebrated as salsa mexicana (Mexican sauce) or salsa bandera (flag sauce), the latter name drawing inspiration from the red tomato, white onion, and green chili and cilantro, mirroring the Mexican flag’s hues.
The classic pico de gallo recipe is a harmonious blend of chopped tomato, onion, serrano peppers (with jalapeños or habaneros as suitable alternatives), seasoned with salt, cumin, a splash of lime juice, and finished with cilantro. Its hearty texture sets it apart from other Mexican salsas, making it not only a versatile accompaniment but also a central ingredient in dishes like tacos and fajitas.
In a unique twist to the traditional recipe, I incorporate a modest amount of organic lager beer and a sprinkle of sugar to perfectly balance the salsa’s tart and salty undertones. This addition introduces an unexpected zest to the dish. For those who prefer to keep the recipe alcohol-free, a non-alcoholic beer, such as Coor’s Non-Alcoholic brew, can substitute to maintain that zest without the alcohol content. And as for the rest of the beer? Well, tradition—or perhaps a new one—suggests enjoying a sip or two as you cook. Cheers to that!
Reference courtesy of: Pico de Gallo on Wikipedia
Ingredients
- 6 vine ripe tomatoes, small diced
- ½ large red onions, minced
- 1 clove garlic, minced
- 2 tablespoons cilantro, chopped
- 1 jalapeno pepper, minced
- 2 ounces organic lager beer
- Juice of ½ lime
- 2 teaspoons sugar
- Salt to taste
Preparation
| 1. Combine the diced tomatoes, red onion, jalapeno, cilantro, and garlic together. 2. Add the lime juice, beer, sugar and salt. 3. Store in the fridge for about 30 minutes before serving. |
Tips
-Use firmer tomatoes for better texture as the lime juice, beer and salt will cook the tomatoes over time.
-This salsa is all about the tomatoes, so use 5 times the amount of tomatoes than the rest of the ingredients.
-Adjust the amount of chiles you add to your liking.
-If you can taste the lime juice, then you put too much.