A friend of mine once told me that pico de gallo translated directly means rooster’s beak. I thought it was a pretty cool name for something that didn’t look anything like a rooster’s beak. After a quick fact check, that’s true, but don’t let that stop you from making it!
There’s really nothing that changes from the traditional pico de gallo recipe and all the standard ingredients are there, including tomatoes, onions, garlic and cilantro with a little lime juice. There’s a serrano chile to give it a little heat and a little salt to bring it all together.
Whenever I eat Mexican food I always make some of this pico de gallo. It’s so quick and easy and most of the time I already have these ingredients on hand so it’s just a matter of minutes and can be made while the other foods are cooking.
It’s really just a matter of whipping out your chef’s knife and getting to work dicing the ingredients. Don’t use a blender or you’ll lose the best part of the pico. It’s the larger size of the ingredients that makes it special and helps you enjoy them separately and together at the same time.
The beauty of pico de gallo is that, even though it is borrowed from Mexican cuisine, it can be used on numerous different foods. Basically if you have a dish that’s lacking a little flavor, serve it with some pico on top or as a side. Whenever you want a little extra flavor, grab a bite of pico with your main appetizer.
To make this extra Paleo you can be sure to use organic ingredients, such as organic tomatoes and onions. Most major supermarkets will contain an organic section or have an organic option right next to the conventional option. They may be a little more expensive, but for all the chemicals you’re avoiding they’re worth it and they bring you closer to a caveman existence when everything was naturally chemical-free.
A tip to enjoy your pico de gallo even more is to strain it right before you are ready to use it. This is because all the ingredients that make it up are so watery. If you don’t drain the excess liquid you will end up with a watery mess and when you put a spoonful on your food you will water it down.
If you want to rig up your pico de gallo, it’s pretty easy to do. Some of my favorites include diced avocado, diced shrimp, and diced mango. These will change the taste and texture of the pico depending on what you choose, and you can feel free to add other ingredients as well. If you find one that works be sure to add it in the comments below.
