You must want to know why Pico de Gallo is referred to as the rooster's beak? It actually refers to the bite-size (beak-size) proportions of fresh tomatoes in this chunky salsa of Mexican origin. How about that! You may also be familiar with its other name, Salsa Fresca.
My summer garden tomato bounty is gearing up for a spectacular season, so this is an ideal week to make my pico de gallo from my own tomatoes and peppers. Serve Pico de Gallo with corn tortillas or my Cilantro Shrimp Nachosfor más divertido!
George Hirsch's Salsa Fresca
Makes 3 cups
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8-10 San Marzano plum tomatoes, split de-seeded
1 small sweet white onion, or sweet red onion + 1 green onion
2 jalapeño peppers, split and de-seeded chopped (optional)
1/2 cup peeled, seeded, and diced cucumber
1/4 teaspoon hot sauce
2 Tablespoons chopped cilantro
Salt and pepper, to taste
Juice of two fresh limes
1 Tablespoon olive oil
Cut all veggies into 1/4 inch size pieces. In a medium size bowl, combine all ingredients. Mix and set aside one hour to allow flavors to develop. Serve room temperature.