Pico de Gallo

Did you know that Pico de Gallo literally means "Rooster's Beak?"  There are many theories as to why it is named this from the way it used to be eaten with the thumb and the forefinger, as a rooster would peck to the colors being similar to the colors of a rooster, but nobody seems to know the certain origins of the salsa's name (Source).  In Mexico, it is also called "Salsa Fresca" and "Salsa Mexicana."

I have the privilege of living next to what we call "farms," but are really large fields with stands to sale what they grow.  This summer, my favorite thing to buy there is tomatoes, chiles, onions, and cilantro.  I then make pico de gallo out of it and put it on anything from eggs to salad to tacos.  This recipe is so easy to make you may never buy salsa again!

Pico de Gallo

1 1/2 cups cherry or grape tomatoes, chopped
1 sweet onion, chopped
2-3 chilies (I use Anaheim chilies for a mild salsa, for medium use Serrano), chopped
1 bunch of cilantro, chopped
1 lime, juiced

Combine all ingredients.

Enjoy.

(Yes.  It's THAT easy!)

Pico de gallo goes great on a zucchini boat!