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Pico de gallo – Wikipedia From the free encyclopedia Jump to navigation search Mexican condiment This article needs additional citations for verification Please help improve this by adding reliable sources Unsourced material may be challenged and removed Find news newspapers books scholar JSTOR March Learn how when remove template message Spanish pronunciation piko e ga o lit ‘beak of rooster’ also called salsa fresca cruda is a type commonly used in cuisine It traditionally made from chopped tomato onion serrano peppers jalape os or habaneros as alternatives with salt lime juice cilantro can much same way other liquid salsas Because it contains less main ingredient dishes such tacos fajitas The tomato-based variety widely known picada minced sauce In Mexico normally mexicana colours red white green chili are reminiscent flag bandera many regions term pico describes any salads including fruit fillings tomatillo avocado orange j cama cucumber papaya mild chilis ingredients tossed optionally either hot chamoy then sprinkled salty powder Contents Etymology See References External links edit According food writer Sharon Tyler Herbst rooster’s beak named thus because originally people ate pinching pieces between thumb forefinger their book Authentic Regional Cooking Heart Rick Bayless Deann Groen speculate that name might allude bird feed-like texture appearance mince Many native residents Sonoran region explain pepper resembles shape Salad Pebre similar Chile List portal Food Lover’s Companion nd ed quoted Barron’s Educational Services Inc www Epicurious com retrieved Wilder Janos Great Chiles Rellenos Book Ten Speed Press Gallo at Wikibook Cookbooks vteCondiments condiments common dips syrups Condiments Agre dulce Agrodolce Ajika Ajvar Amba Anchovy paste Atchara Bagoong Barbecue Biber sal Blue cheese dressing Brown Beurre Ma tre d’H tel Buffalo Buro Tapay Cheese Cheong Chili oil Chimichurri Chipotle Chrain Chutney Green mango chutney Cocktail Colo-colo Crema 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