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Pico de Gallo literally means ‘rooster’s beak’. No one really knows why it is called this, however there are a few theories. Some claim it’s due to picking at the salsa with your two fingers, like a beak. Others claim it’s due to the shape of the Serrano chile resembling a beak, or the sharp pain from a rooster’s beak, similar to the spiciness. A delicious salsa with equal mystery.
- 1 white onion, diced
- 3 tomatoes, diced
- ½ bunch coriander
- 1 serrano or ½ jalapeño chile, finely chopped (optional)
- Juice of 2 limes
- 1 teaspoon sugar
- 2 teaspoon salt
- Place the diced onion in a bowl and add the salt, sugar and lime juice. Leave aside for a few minutes and allow the onions to cure.
- Add the diced tomatoes, chiles and chopped coriander and mix all together.