Pico de gallo
Pico de gallo [ ˈpiko ðeˈɡaʎo ] ( Spanish for "cock's bill ") is a fresh, seasoning sauce made from chopped tomatoes , onions and chilli pods (typically serrano chillies or jalapeños ). The salsa can but other ingredients be accompanied as lime or lemon juice , coriander leaves , avocado , cucumber and radish .
In some regions of Mexico , the name Pico de gallo also refers to a fruit salad flavored with lime juice and salty chili powder, while salsa there is more likely called Salsa picada ("chopped sauce") or Salsa Mexicana , because it has the colors of the Mexican flag red ( Tomato), white (onion) and green (paprika).
Pico de gallo can be used like other Mexican salsas or Indian chutneys . However, because it is thicker, it is also used as a main ingredient in dishes such as tacos and fajitas .
origin of the name
The origin of the name “Hahnenschnabel” could lie in the beak-like shape and the red color of the chilli peppers, which are needed to make the pico de gallo . Another explanation is that after consuming the very hot chillies, the tongue feels like a rooster has pecked at it. According to another view, the name comes from the fact that the salsa was originally eaten with the thumb and forefinger and this process is similar to pecking a rooster.
Another plausible explanation is that pico comes from the verb picar , which has two meanings: 1. “chop” and 2. “bite” or “sting”. The rooster, gallo in Spanish, is a common metaphor for the macho male in Mexican culture. A typical macho subject is pride in being able to withstand the spiciness ( picante ) of chillies.
The problem with these theories is that they assume the use of hot chillies. In many regions of Mexico, however, the name pico de gallo refers to a variety of salads, condiments or fillings made from sweet fruits, tomatoes, tomatillos or mild chillies, but not necessarily with hot chillies or with chillies at all. For this reason, the name could simply be an allusion to the birdseed-like (“chopped”) consistency of the sauce.