Grandpa's Favorite Salsa - Beak of the Rooster

Grandpa’s Pico de GalloA friend from Grandpa's Facebook Page asked for a video on making a great salsa. I have a few videos in the queue and didn't want her to have to wait.  Linda, this is simple but so good. All my family and friends love it. This is good enough to serve as a vegetable dish on a summer day

 Pico de Gallo Facts

Also called

Salsa Fresca, Salsa Cruda, or Fresh Salsa

Literally means “Beak of the rooster”.  It refers to how the hand looks if you use the thumb and 2 adjacent fingers to pick up bits of the salsa

Ingredients

• 500g Ripe Roma Tomatoes
• ½ cup finely diced red onion
• 1 Jalapeno pepper, remove seeds and veins - more or less depending upon heat. 
• 1 green or green sweet chilli (like banana chilli; if not available use red or green capsicum)
• 1 ½ TBS of lime juice.  (If using American TBS use 2 if you wonder why click here)
•  ¼ tsp dried oregano
• A pinch of cayenne (use none, use more, use less; depending upon your taste
• 1 tsp of salt (taste when done. If you need more add it. If you need less send it to me)
• A pinch of white sugar
• ½ bunch of fresh coriander (cilantro). If none is available use the one in the tube at Coles or Woolies
• If you can’t stand coriander leave it out, or maybe add some fresh parsley

Directions

Dice the tomatoes into the size you think is good. 

Let them sit in a strainer for a while to remove some of the liquid

Combine tomatoes, onion, peppers, and garlic in a large bowl.

Pour lime juice over the top.

Stir in oregano, cayenne pepper, salt, sugar and coriander. Refrigerate for 1 hour. Season with salt to taste.

Best if eaten within 3 days, but it won’t last long after the first taste.