Yellow Pico de Gallo

Pico de Gallo means "Rooster's Beak" in Spanish, and probably refers to its hot flavor that attacks you much like a chicken peck would. This simple, uncooked salsa cruda can be assembled in minutes.  While you can use any tomato, we like using yellow tomatoes because of its sunny color and fresh flavor.  You might also want to try using other colors of tomatoes as well, such as white, orange, or black.  The following was loosely inspired from a recipe presented in Cheryl Alters & Bill Jamison’s 1995 The Border Cookbook. 

1 pound small yellow tomatoes, seeded and chopped
4 fresh hot peppers, seeded and minced
1 clove garlic, pressed
¼ cup white onion, chopped
¼ cup cilantro, minced
2 tablespoons lime juice
Salt to taste

Mix all ingredients and refrigerate for at least 30 minutes before serving.

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