By michael vivar
Pico de Gallo is the Spanish name for a traditional salsa dip. The condiment's origins can be traced back to the Aztecs whose empire stretched through what is now Mexico between 1300 and 1521 CE.
It's sometimes known as Salsa Bandera or "flag salsa" because the main ingredients, tomato, jalapeno pepper and onion are reminiscent of the colors on the Mexican flag.
Pico de Gallo is a staple appetizer in Mexican restaurants that whets diners' appetites before the main course. It's also easy to make at home by following this simple recipe.
2 tomatoes 1 onion 3 jalapeno peppers 1 cup cilantro 1 tablespoons fresh lime juice Salt and pepper to taste
Using a sharp knife, chop tomatoes into 1/4-inch cubes. Place in a medium serving bowl.
Chop the onion, but not too finely. It needs some heft to stay on a nacho chip. Here's a tip. Cut the onion in a bowl of water to prevent crying. Add the chopped onion to the bowl of tomatoes.
Cut the jalapeno peppers into 1/8-inch slices. Seeds can be removed as preferred. Add to tomato and onion mixture. Jalapenos can be substituted with habaneros or poblanos for a spicier or milder flavor respectively.
Add cilantro, lime juice, salt and pepper. Mix all ingredients with a wooden spoon. Tomatoes can be mashed for a smoother texture or left chunky. Serve with yellow and/or purple nacho chips.
Adding roasted garlic, sliced avocado and/or red chili oil expands the flavor profile.
Some people find cilantro tastes like dish soap. Consider substituting it with fresh basil or parsley.