Cafe Rio Pico is quick and easy and tastes just like the pico added to almost every menu item at Cafe Rio! Another recipe to add to ABK’s “Cafe Rio Style“collection of recipes.
Why is this called Pico de Gallo (pronounced GUY-OH)? In Spanish, Pico means spicy or beak. And gallo means rooster. So Pico de Gallo literally translated, is a spicy rooster, or beak rooster? Or maybe it’s spicy beak of a rooster? Grant (who speaks fluent Spanish) and I had a discussion about this. He says the words have a double meaning. Still doesn’t make sense to me… I’m wondering why tomatoes, jalapeno and onions are (translated) “spicy beak rooster”. Forget the economy, or why Bronco didn’t wear the “Band of Brothers” t shirt to the Utah/BYU game last Saturday, after wearing it to the first two games (what was up with that?) , these are the profound questions that keep me up at night.
When making this salad, Pico is like the frosting on a cake. It takes less than five minutes to chop and mix up. Pico + chips = my dinner, two nights in a row. YUM.
Hurry and make some before the fresh tomatoes disappear…
Pico de Gallo
- 4 Roma or other tomatoes, about 1 lb seeded and chopped
- 1 small onion about 1 cup chopped, white or sweet variety
- 2 stems green onion chopped
- 1/2 cup chopped cilantro
- 1 jalapeno pepper seeded and chopped
- 1 tablespoon fresh lime juice
- 1 clove garlic optional
- kosher salt and fresh ground pepper to taste
Mix all ingredients in a medium size bowl.
Best if made at least one hour before serving.
Serve at room temperature.
7 thoughts on “Pico de Gallo”
It looks godo ..spicy because of jalapenos I think:)
I speak spanish, but I'm from Chile and I don't know for real what does it means.
Now I'm following your blog, it's great!
I always thought it meant ‘a little of everything’, meaning salsa ingredients. I guess the litteral translation for that would be ‘Poco de todo’ but . . .
Literally translated, “pico de gallo” means “beak of the rooster”.
It probably conveys that it’s all that remains, or in other words, when you add pico de gallo as a sauce to tacos or another dish, you’re done.
It is also referred to as “salsa fresca”, fresh sauce, or just plain salsa.
It is my understanding the heat of the jalapeño in pico de gallo pecks you like the beak of a rooster. Hence the rooster being referenced in the name of the salsa.
How far in advance do you think this could be made and still look and taste fresh?