Pico de Gallo

Why is pico de gallo called pico de gallo you may ask? There are many theories. The direct translation is ‘beak of the cockerel’. Some say it’s because of the dip’s vibrant colors while others say it’s because the chopped vegetables look like they have been picked at by hens. I thought it was had something to do with the ‘picante’ involved but I’ll let you come to your own conclusions.

Ingredients

1.5 libras (pounds) of tomatoes from the market, washed

1 large onion

2-3 limes

1 Quetzal of cilantro (washed)

1 jalapeño chili (optional)

I tablespoon of salsa inglesa (Guatemala’s very own version of Worcestershire sauce)

Instructions

1.    Start by peeling and finely dicing the onion. Place in a medium size bowl and add the juice of one of the limes, mix well and put to one side

2.    Finely chop the jalapeño (removing seeds) and add to the onion. If you don’t like it hot just use about half or leave it out completely

3.    Using about half of the cilantro bunch, take the leaves off the stalks, finely chop and add to the bowl with the onion

4.    Dice and add the tomatoes, squeeze over the juice of another lime, add the salsa inglesa (this is the special twist you may or may not want to share with people), and a large pinch of salt to season. Mix well

5.    Taste for seasoning adding more salsa inglesa, lime juice or salt as needed. Getting a cuate Chapín (Guatemalan friend) to help at this point is advisable to ensure the salsa has acceptably high levels of salt.