Rooster’s Beak, Really? Pico De Gallo
Did You Say “Rooster Beak”?
Pico de Gallo, a great salsa recipes, Jicama and chopped oranges, seasoned with chile piquin and lime juice make this an incredible authentic easy Mexican food recipe.
What does it mean in English?
Pico de Gallo means “rooster’s beak”, it’s said this fabulous little dish was name from the pinching action of your thumb and forefinger.
What is the difference between salsa and pico de gallo?
Have you ever seen a rooster peck, peck, pecking at his food?
Keep this in mind while you are chopping the fresh ingredients for this great salsa recipe.
Have fun “pecking” at your food, a true finger food at its best.
Classic Pico de Gallo Recipe has come to include fresh simple tomato salsas in its migration north of the border from Mexico.
The recipes for Homemade Pico De Gallo are a varied as your imagination yet each is similar and has its own personality and great peppy taste.
Serve as a salad or light meal on a bed of lettuce with fresh crisp home made tortilla chipsor place it along side your favorite grilled chicken or fish.
Let’s get to some delicious eating.
Homemade Pico de Gallo Salsa Recipe
- 1 medium jicama, peeled and finely diced, about 2 cups
- ¼ cup fresh lime juice
- Salt to taste
- 2 navel oranges, sectioned and diced, seeds removed
- Pure ground piquin chile powder to taste (not prepared chile powder). Substitute another ground red chile if you do not have piquin chiles
- tablespoons chopped fresh cilantro
- head leaf lettuce or 2 cups fresh field greens
- Toss together the jicama, lime juice, and salt. Let sit at room temperature for 1 hour, tossing occasionally.
- Add the diced oranges and cilantro and toss together.
- Allow to chill for several hours. (OK, I know you’re impatient, let it sit for at least 15 minutes)
- Before serving, remove the salsa from the refrigerator and let it come to cool room temperature. Pour off any excess liquid into a small bowl and reserve for later use.
- Place the lettuce or greens on a platter and top with the Pico de Gallo.
- Serve at once.
- Note: Prepare this dish at least 2 hours before serving; it will keep in the refrigerator for a day.
If you are serving this great salsa as a salad add this simple dressing at the last minute as it will cause more juice to drain from the salsa.
Dressing for Pico de Gallo
- Juice from the salad
- 1 tablespoon fresh lime juice
- 1 tablespoon vegetable oil
- 2 tablespoons Mexican crèma, (sour cream or plain yogurt will work, too)
- Pinch of salt
“Rooster Beak” Ensalada
- 4 medium fresh ripe tomatoes, chopped
- 6 green onions, chopped, use the green top, too
- 2-3 Jalapeños, seeded and chopped
- 1½ tablespoons Vegetable Oil
- 1/3 cup fresh Cilantro, chopped
Toss all the ingredients together and chill for about 2 hours.
- Makes 2 cups.
“Rooster Beak Salsa” has a very distinctive texture and flavor and makes use of many different fresh fruits and vegetables.
Watermelon Pico de Gallo
- 1 ½ cup Watermelon, diced and seeded
- 1 cup Jicama, peeled and finely chopped
- 1 orange, peeled, chopped and seeded
- 1 Jalapeño, seeded and chopped
- 3 tablespoons fresh Cilantro, chopped
- 1 tablespoon Lime Juice
Toss all the ingredients together and chill.
Makes 3 cups.
Tex-Mex Pico de Gallo This very simple Homemade Pico De Gallo Recipe will have your family begging for more easy salsa recipes and the next thing you know you will be slathering Salsa Cruda on everything.
Here a quick tip. Use leftover Pico de Gallo mixed with cottage cheese for a delicious light lunch treat.