Pico de Gallo (The Rooster's Beak)

One of Mexico's favorite salsa, and a popular standard at any parillada (barbecue) is salsa fresca or salsa cruda, a raw salsa, known most commonly to us as pico de gallo. Literally, pico de gallo means the beak of the rooster, but that name is more of a sexual entendre than a description of the salsa. The others names, salsa fresca or cruda, are much more helpful...and appropriate for children.

Traditionally (or at least in my personal traditional experiences), pico de gallo is very finely chopped tomatoes, onions, jalapeños and cilantro with a squirt of lemon and a sprinkle of salt. I also find that pico de gallo is not an everyday table salsa, but is definitely served steak-side at every barbecue that I've ever been to. (That is why I chose this recipe for today, the official start of BBQ season. Happy Memorial Day, my fellow gringos!)

Ingredients
8 roma tomatoes
3 medium sized white onions
4 jalapeños
1 large bunch of cilantro
the juice of 3 limes
1 1/2 Tbsp. salt

Directions

1 - Slice open the tomatoes and remove the seeds. Chop into tiny square pieces.

2 - Chop the onions into tiny square pieces.

3 - Chop the jalapeños (seeded or unseeded - your choice) also into tiny square pieces.

4 - Chop the cilantro (no stems) into - surprise, surprise - tiny pieces.

5 - Toss all the ingredients thoroughly.

6 - Add the lime juice and salt. Toss well again.

7 - Serve steak-side with warm tortillas and grill cheese (that's queso asadero, not a grilled cheese sandwich).

**Important Note - Pico de gallo is not an exact recipes. The general guideline is that there should be equal amounts of chopped onion and tomato, but everything else is to taste.**