This blog post will be short, given that the recipe I’m posting is short and easy to make. Pico de gallo, that delicious, savory uncooked condiment so (thankfully) commonly found served with meals in the Southwest, has an interesting name. It translates into the English words rooter’s beak. No one really knows how pico de gallo was so named. Some people suggest that the name derives from the manner in which people originally ate it, by pinching it between the the thumb and forefinger, which resembles the way a rooter pecks at his food. Others suggest that the salsa receives its name from its colors, which resemble the colors of a rooster’s beak. If the latter explanation is true, then probably adding mango, and thus its yellow-orangy color, to the salsa makes it a little bit untrue. But adding mango to pico de gallo is definitely worth taking the chance of inferring that roosters also have that color in their beaks! Since sweet and spice balance each other, the slightly tart, slightly sweet mango pieces enhance the flavor of the onion and peppers in this pico de gallo recipe. Hint: I always use frozen mango when I cook or bake with it. Peeling fresh mangos can be so annoying. With frozen mango, one gets all the mango love without all the mango frustration!
Pico De Gallo
The slightly sweet flavor of the mango complements the spice of the jalapeño in this salsa, giving it a delicious sweet, spicy balance.
- 2 medium to large tomatoes finely chopped
- 2 jalapeño peppers finely chopped
- 1/2 medium red onion finely chopped
- 1 lime zested and juiced
- 1 bunch cilantro
- 1 cup mango finely chopped
- salt to taste
If using frozen mango, thaw the fruit before chopping. Set aside.
Mix together the chopped tomatoes, jalapeño peppers, onion, cilantro, lime zest, lime juice, and salt. Mix well. Add the thawed, chopped mango. Mix well.
Allow the pico de gallo to rest before serving. If necessary, drain the pico de in a stranger before placing it in a serving dish.