PICO DE GALLO SALSA

Pico de gallo salsa.

The tastes, colors and smells of Mexico are blended in a wonderful fresh salsa called pico de gallo or beak of the rooster.  It's also called Mexican Salsa because it's colors are white, red and green, the same colors as the Mexican flag. Whatever it's name or origin, this fresh salsa brings back memories of our times in Mexico.

The correct ingredients make the difference, not the amount of each one.  Chopped red tomatoes are primary along with white chopped onion, preferably sweet Texas onion.  Then the mild jalapeno pepper contributes it's dark green color and spice to the mix.  Fresh green cilantro is a must!  In any quantity, according to your taste.  Cilantro can be found in most grocery stores today and is very inexpensive.  At last in order to make pico de gallo complete add the juice of one lime.  Little key limes have the best taste and smell, and have the most juice.  Key lime juice has a sweet perfume that is so familiar in Mexico.   Don't forget a generous pinch of salt!

Pico de gallo is not only great with tortilla chips as a dip, but it adds a Mexican flair when a generous amount garnishes a hot bowl of chicken soup or a spoonful is tucked inside a taco or burrito.  It's great with everything!  Every time we smell and taste pico de gallo, we once again experience the many happy times we've had in Mexico.

If you need a more exact recipe, here are the basics:

1 tomato chopped
1 sweet onion chopped
½ jalapeno pepper chopped, or more to taste
few springs cilantro chopped
1/8 teaspoon of salt
juice of 1 lime, preferably key lime

Mix and serve chilled.  Pico de gallo is best when served the same day it is made.

Psalm 34:8 "O, taste and see that the Lord is good.  Blessed is the man that trusteth in him."