Pico de Gallo literally means “rooster’s beak”. Why it is called Pico de Gallo is open to debate: some accounts say the motion of dipping into the salsa is like a rooster pecking for food; another version says the serrano chile is shaped like a rooster’s beak; another version refers to the rooster’s red crest (“pico” also means “peak”) and it’s colorful feathers. Depending the region of Mexico, it’s also called “salsa fresca” (fresh salsa) or “salsa mexicana” (because the colors of the salsa are the colors of the Mexican flag). Regardless of the origin of the name, this fresh salsa is super easy to make and refreshing with a hint of heat, enjoy it with tortilla chips, on omelets and frittatas, nachos, or huevos rancheros. ¡Picante y delicioso, disfrutes!

Ingredients:

• 1 1/2 pounds plum tomatoes, cored, halved, and seeded (about 2 1/2 cups)

• 3/4 cup finely diced white onions

• 1/4 cup chopped cilantro leaves

• 2 tablespoons freshly squeezed lime juice

• 2 tablespoons minced, seeded jalapeño or serrano chiles

• 1 teaspoon minced garlic

• 2 teaspoons olive oil

• 1/2 teaspoon salt, plus more to taste

Directions:

1. Cut the tomatoes into 1/4-inch dice and place in a bowl.

2. Add the remaining ingredients and stir well to combine.

3. Cover and allow to rest at room temperature for 1 hour for the flavors to meld.

4. Taste and adjust seasonings as needed before serving.

For something less chunky, use a food processor to make a smoother salsa sauce. Pulse to desired consistency.