Cinco de Mayo is tomorrow but there’s plenty of time to make this classic. It only takes about five minutes, even less if you start with a can of tomatoes which, sometimes, is unavoidable.
Some people use the terms pico de gallo and salsa interchangeably but they are different. Salsa, the most popular condiment in America, is Spanish for sauce and that describes its consistency unless it’s a chunky variety. Then we’re moving into pico de gallo territory.
This is also condiment but it’s a relish, not a sauce. It, too, is perfect for dipping or for topping grilled chicken or fish or using in tacos — whatever you like. Made from scratch, its heat, acidity and chunkiness is up to you and of, course, there are no chemicals or preservatives. It’s better than store bought any day.
This recipe makes about two cups, large enough for a gathering but small enough to consume within a few days while it’s fresh. If you’re fortunate to live in a climate where good tomatoes are available more than a few weeks a year, do use them. I’m not that lucky so I usually begin with canned plum tomatoes but if I’m out — as I am — I use diced tomatoes or the kind with green chiles added and adjust the jalapeños accordingly. I can always find fresh cilantro but I hate the stuff, so I use a couple teaspoons of its dried counterpart, coriander, instead.
Oh, by the way. Pico de gallo means rooster’s beak in Spanish. Supposedly, this used to be eaten with the thumb and forefinger, forming a shape resembling a rooster’s beak.
Pico de Gallo
Adapted from Bon Appétit
1 1/2 pounds plum tomatoes, seeded and chopped
OR
1 14 1/2-ounce can diced tomatoes, drained
1 small onion, diced
1/2 cup chopped fresh cilantro
OR
1 – 2 teaspoons coriander, or to taste
3 tablespoons fresh lime juice
2 jalapeños, seeded and minced, about 3 tablespoons
1 garlic clove, minced
Combine all ingredients. Refrigerate an hour or more so the flavors can meld. I like to serve it in a margarita glass.
Refrigerate leftovers up to three days.
Yield: about 2 cups, depending on how small you chop the tomatoes
Ella’s notes: Don’t skip the lime juice. It’s what makes this sparkle. However, as much as I love to cook with onions, I don’t like them raw and leave them out of at least part of the recipe so people have a choice.
Copyright (C) 2008 From Scratch All Rights Reserved 
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Thanks for the recipe and the background. Looks like a great relish and I am eager to try it. Have added it to my ella’s recipes file on the hard drive.
The decorating job is quite attractive. Congratulations on a job well done.
Blue Smoke of Paradise’s last blog post..Closed for a season.
You’re welcome, Blue! I know you’re organic and with organic tomatoes this would be even more amazing.
Glad you like the new look. The theme author did most of the work, but I’m still tinkering with some design elements and removing some extraneous things — that’s a far sight easier than adding or creating.