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Literally Pico de Gallo means "rooster's beak" and refers to the way roosters eat by chopping up their food. Also known in old Texas cookbooks as Salsa Brava (brave sauce) because of it's firey kick. A light, bright and multi purpose uncooked or "salsa cruda". QUANT. UNIT INGREDIENT PREPARATION 3 1 2 6 - each each sprigs each to taste tomatoes onion fresh cilantro chiles serranos salt wash all ingredients well remove seeds from tomatoes and dice very fine peel onion and dice very fine remove leaves from cilantro and chop very fine open chilies, remove seeds and pith and discard, then fine dice the chilies. place all ingredients in a bowl, mix well. If the sauce is too thick thin with water or tomato juice. salt to taste. * if no chilies serrano are available, and you have canned Jalapenos, you may add a bit of the liquid to this sauce to give the Pico de Gallo it's hotness and "kick". NOTE; Pico de Gallo is also a traditional Latin American appetizer made of Jicama, oranges and red chile powder. Return to the Mole Page