How to Make Pico de Gallo

Speaker: Pico de Gallo is a Mexican staple that translates to rooster beak. Years ago, salsa was eaten with the thumb and finger, which when held together, resembles a rooster beak. It's a combination of flavors that enhances almost every barbecue dish. Before we get started, there is a quick and easy tip to peel the tomato. Using a small knife, score the bottom of each tomato with an X and place in boiling water for about 30 seconds for each tomato. Remove them from the water with a strainer or slotted spoon and immediately submerge in an ice bath. Now peel the skin and then halve and de-seed three plum tomatoes.

Now chop and add to a medium bowl. Now add a quarter cup of diced red onion, one medium seeded and minced jalapeño, one tablespoon of minced garlic, two tablespoons of fresh chopped cilantro, the juice of half a lime and salt and pepper to taste. Allow the flavors to combine for about 30 minutes. Try this Pico de Gallo as a topping on our Fish Tacos.

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