Pico de Gallo Recipes

If you are a keen Mexican and healthy food lover then this is the perfect recipe to give a go. There are so many wonderful fresh ingredients in it you'll wonder why people put up with ready-made food from their supermarkets. Pico de Gallo is a pretty funny name when you consider it means Rooster's Beak in Spanish. There have been all sorts of different ideas about where the name comes from but the truth is that we'll probably never find out.

2 large and firm Roma tomatoes
1 small sweet onion (Vidalia is a good choice)
2 large garlic cloves
2 tbls virgin olive oil
1 tbls freshly squeezed lemon juice
1 tbls soy sauce
Sliced jalapeno peppers (either from a jar or fresh)
Green olives.

Using a salad bowl, you can add in the tomatoes that you've sliced and cut into squares. When choosing your tomatoes you'll want to ensure that they're firm so that not too much liquid is created, however they should not be too hard or green. Dice up the onion and mince or finely chop up the garlic then add to the salad bowl. You can now add in the olive oil, lemon juice and soy sauce before mixing thoroughly. You can use pretty much as many olives as you wish however a dozen should be fine. Slice them in half and then add to the salad bowl. Mix it up again.

When it comes to the jalapeno peppers you should dice them up as finely as you can. Then add them to the salad. It can take a bit of experimenting to decide how much jalapeno pepper you should add however the longer you allow the salsa to stand, the less heat there will be. Now you can add in some salt and pepper to taste. Pico de Gallo salsa goes will with not just tortilla chips but also grilled meat, roast chicken and baked potatoes.